Green Olive Soup (Print Version)
Tangy green olives meet creamy potatoes in this vibrant Mediterranean-style soup. Fresh herbs and a touch of cream create a satisfying 45-minute dish.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 small carrot, peeled and diced
→ Olives & Flavor
06 - 1 cup pitted green olives, sliced
07 - 1 tablespoon capers, rinsed
08 - 1 teaspoon fresh thyme leaves
09 - 1 bay leaf
→ Liquids
10 - 4 cups vegetable broth
11 - 1/2 cup heavy cream or plant-based cream
12 - 2 tablespoons olive oil
→ Seasoning
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Juice of 1/2 lemon
16 - Chopped fresh parsley, for garnish
# How to Cook:
01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5 minutes, until softened and fragrant.
02 - Add the diced potatoes to the pot and cook for another 2 minutes, stirring occasionally to coat with the aromatic mixture.
03 - Stir in the sliced green olives, capers, thyme, and bay leaf. Cook for 1 minute to release the aromatic oils and flavors.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until potatoes are completely tender.
05 - Remove and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture for a rustic finish, or blend fully for a smoother consistency.
06 - Stir in the cream and lemon juice. Heat gently over low heat without boiling, then adjust salt and pepper to taste.
07 - Ladle hot soup into bowls and garnish generously with chopped fresh parsley and additional sliced green olives if desired.
# Expert Advice:
01 -
- The way the cream tames the olives fierce personality into something sophisticated
- It comes together in under an hour but tastes like it simmered all afternoon
- Your guests will never guess the main ingredient until you tell them
02 -
- Blending hot soup requires caution, never fill your blender more than half full
- The olives continue to release salt as the soup sits, so taste again before serving leftovers
- Lemon juice is not optional, it is the ingredient that transforms this from odd to extraordinary
03 -
- A rind of Parmesan added while simmering (remove before blending) adds incredible depth
- Smoked paprika is the secret weapon that makes people ask what you did differently