1 c  Pitted ripe olives;
-preferably imported
-brine packed
3 c  Chicken broth
1 1/2 c  Minced onions
1 cl Garlic, minced
1    Egg
1 c  Light cream
1 ts Thick bottled steak sauce
1/4 c  Dry sherry

Either slice the olives wafer-thin or chop them into bits in a food
processor. 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 olives. 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 soup/egg mixture into the soup. Add light
cream, steak sauce and sherry. Refrigerate for several hours or overnight.
Serve chilled in chilled soup bowls.