Recipe: Soup Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

SOUPS
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


69. CHEESEBURGER CHOWDER

1 pound ground beef
1/2 cup finely chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 cups milk
1 cup pilled California ripe olives, halved
1 tablespoon beef-flavored gravy base
1 cup (4 ounces) shredded sharp natural cheddar cheese

In large skillet, brown beef. Drain off fat. Add celery, onion, and green pepper; cook till vegetables are tender but not brown. Blend in flour and sail; add milk, olives, and gravy base. Cook and stir over low heat till mixture thickens and bubbles. Add cheese; cook and stir till cheese melts. Makes 4 to 6 servings.

70. Spark Lentil or Pea Soup with ripe olive slices.

71. Toss some contrast into hearty Minestrone with pilled ripe olives.

72. Stir ripe olive slices into Cabbage and Beef Meatball Soup.

73. CORN AND POTATO CHOWDER

2 cups cubed potatoes
1 cup water
1 teaspoon salt
4 ounces salt pork, diced
1/4 cup chopped onion
1 (16 ounce) can cream-style corn
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 (6 ounce) can pitted ripe olives, quartered
1/2 cup diced green bell pepper
1/4 cup diced canned pimiento
2 cups milk

Cook potatoes in water and salt just till tender. Do not drain. Fry salt pork till crisp. Add onion and cook tili tender; drain. Stir pork mixture, corn, lemon juice, mustard, garlic powder, and pepper into potatoes; cover and simmer 15 minutes. Stir in olives, green pepper, pimiento, and milk. Heat slowly; do not boil. Serve at once. 6 to 8 servings.

74. Stir ripe olive halves into a turkey chowder.

75. Jazz up canned Tomato Soup with ripe olives, it makes an everyday meal extra-special.

76. Decorate Fish Chowder with ripe olive wedges.

77. Pair up pitted ripe oiive slices and French Onion Soup. Add a thick slice of French bread, shredded Swiss cheese, and additional ripe olive slices. Broil till bubbly.

78. Serve Chicken Gumbo Soup with small pitted ripe olives.

79. Team ripe olive wedges and Oyster Stew.

80. Brighten Gazpacho with ripe olive slices.

81. Make a mug of Cream Vegetable Soup special with ripe olive slices.

82. Add zest to Clam Chowder with ripe olive wedges.

83. Stir sliced ripe olives, chopped almonds, and snipped parsley into steamy chicken bouillon.

84. Pep up Chicken Noodle Soup with ripe olives.

85. Blend ripe olive wedges into a shrimp or lobster bisque.

86. Crown a bowl of Borsch or chilled beef consomme with ripe olive slices.

87. HEARTY PACIFIC CHOWDER
Cook 1 (10 ounce) package frozen baby Lima beans according to package directions for 20 minutes. Do not drain. Stir in 1 can condensed cream of chicken soup, 1 (16 ounce) can tomatoes and 1 (6 1/2 or 7-ounce) can tuna, drained and broken into chunks. Cook over medium heat, stirring occasionally, till soup is hot. Add 1 cup (4 ounces) shredded sharp process American cheese and 1/4 cup pitted ripe olives sliced. Stir till cheese melts. Makes 6 servings.

88. Accent a chilled Avocado Soup with ripe olive wedges for a smashing summer treat.