Nut and Olive Soup
Soup stock, 4 cups.
Ripe olives, chopped, 12.
Browned flour, 1 tablespoonful.
Tomato, strained, ½ cup.
Lemon juice, 1 teaspoonful.
Nut butter, 2 tablespoonfuls.
Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.