Cream of olive soup with celery and almonds

• 4 14 cups vegetable stock
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 14 teaspoon fresh ground black pepper
• 1 cup black olives, drained,washed,stoned and finely minced
• 1 cup heavy cream
• salt
• 12 cup celery, washed and finely chopped
• 2 tablespoons almonds, blanched,skinned and finely sliced
• 2 tablespoons spring onions, washed and finely chopped
• 1 tablespoon fresh parsley, washed and chopped

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!

vegetable stock, butter, allpurpose, ground black pepper, black olives, heavy cream, salt, celery, almonds, spring onions, fresh parsley

Taken from www.food.com/recipe/cream-of-olive-soup-with-celery-and-almonds-89622 (may not work)