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Cream of olive soup with celery and almonds

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“This is a wonderful soup from the Foodcourt column by Anjali Vellody of the Weekend magazine(dated Jan2'04). Hope you enjoy it!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a saucepan on slow flame.
  2. Melt butter in it.
  3. Add flour and blend it gradually as you do so.
  4. Stir-cook this continuously for 2 minutes.
  5. Add stock and allow to simmer.
  6. Stir in olives and cream.
  7. Allow to simmer for 2 minutes.
  8. Add salt, pepper, celery, almonds, spring onions and parsley.
  9. Serve hot.
  10. Enjoy!

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