24 gr Chicken Broth
12 gr Minced Onions
1 gr Minced Garlic Clove
1 gr Whole Egg
8 gr Cream
1 Tbsp Steak Sauce
2 gr Dry Sherry
½ cup Black Olive Paste
Place chicken stock in a medium saucepan and bring to a boil.
Add onions and garlic.
Simmer 10 minutes.
Remove pan from heat, strain out onion and garlic bits and discard (or save to add the pot when making a batch of stock).
Return soup to the pan and add Black Olive Paste
Beat egg in a bowl and slowly add a cup of hot soup while
continuing to beat, and taking care not to curdle the egg.
Pour egg mixture into the soup.
Add light cream, steak sauce and sherry.
Refrigerate for several hours or overnight.
Serve chilled in chilled soup bowls.