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Unusual and delicious...if you're as mad about the unripe fruit of olive trees as me. The soup is a spectacular introduction to a Mediterranean meal. Serve hot to 6-8 people as a first course.

• 2 cups cracked green olives, Mideastern or Greek, soaked in water for an hour, drained, and chopped
• 2 Tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 Tablespoons olive oil
• 4 Tablespoons flour
• 1/8 teaspoon cayenne
• 8 cups vegetable or chicken stock
• 1/2 cup heavy cream
• 1/4 cup dry sherry

In a large saucepan, saute the onions, garlic, and 2/3rds of the olives in the olive oil until the onions are transparent. Puree with 1 cup of stock.

Heat oil in the saucepan and stir in flour and cayenne, cooking into a roux. Whisk in remaining stock, then pour in the puree. Bring to a slow boil, let thicken, then reduce heat and simmer for 20 minutes. Stir in cream, pepper, and remaining chopped olives, bring back to a boil, then simmer 5 more minutes.

When ready to serve, heat to serving temperature, stir in sherry and cook for a minute, then ladle into bowls. Garnish with generous pinches of minced parsley.