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 t 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.