Black Olive Soup - an Italian Crema

In Italian, a crema is a puree that is thickened with potato. This soup is quite thick and should be served in small quantities either as a soup course or as an anti-pasto as shown here.

INGREDIENTS

1 small white onion, minced

2 cloves garlic, minced

3 tablespoons olive oil

2 ½ cups chicken stock

2 large cans (6 oz) pitted black olives, chopped

½ cup marsala wine

1 small golden potato, diced

1 Pinch black pepper, freshly ground

METHOD

In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes until onion is translucent. Add all the remaining ingredients, bring to a boil for three minutes and then reduce to simmer. Cover and simmer for 15 to 20 minutes, stirring occasionally. Remove from heat and, in small batches, puree in a blender or food processor. Serve hot, garnished with chopped Italian parsley.

As an anti-pasto, serve with either Sauvignon Blanc or Rosatello. As a soup dish, a medium red like Sangiovese or a continuation of the pasta wine.