Frothy olive soup with home-baked breadsticks
A tasty recipe. The starter contains the following ingredients: poultry, white bread mix (a 500 g), olive oil, dried tomatoes (pot), dried oregano, flour, shallots, garlic, green olives without pip (240 g), chicken stock, fresh basil (15 g) , mascarpone (250 g), Mediterranean tapenade (a 100 g) and sherry.
- Business suit white bread mix a 500 g
- 3 tablespoons olive oil
- 4 dried to pot
- 1 tablespoon dried oregano
- 1 tablespoon flour
- 4 shallots
- 1 clove garlic
- 1 pot green olives without seeds 240 g
- 3 chicken stock tablets
- 1 bag fresh basil 15 g
- 1 tray mascarpone 250 g
- Tray tapenade mediterranean a 100 g
- 1 dl sherry
Preheat the oven to 200 ° C. In bowl bread mix with 1 tablespoon of oil and 1 1/2 dl lukewarm water until smooth dough knead. Cover the dough for 15 minutes. Cut the tomatoes very finely and knead them with oregano. Pour dough onto flour-covered worktop into a piece of 16 x 16 cm. Dough into 16 strips, place on baking sheet covered with parchment paper and cover with 1 tablespoon of oil. Sticks covered with dough for another 15 minutes. Soup stalks in the middle of the oven in approx. 12 minutes until golden brown and cooked through. Allow to cool on a grid. Meanwhile, shavings shallots and garlic and finely chop. Draining the olives. Bouillon tablets roast in 1 1/2 liter of boiling water. Cut the basil into strips. Heat the rest of oil in soup pot, fry shallots and garlic for about 1 minute. Add olives and broth and bring soup to the boil. Bring the pan of fire, stir in the basil, mascarpone and tapenade. Puree soup. Stir in Sherry.
Heat soup, pour into soup tureen. Mix up with a frothy blender and put it on a buffet. Soup into cups and serve with breadsticks.
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