Ingredients:

• Vegetable stock – 4.25 cups
• Butter – 3.25 tbsp
• Plain flour (maida) – 3.25 tbsp
• Fresh ground pepper – 1/4 tsp
• Washed, drained and finely Mint black Olives – 1 cup
• Thick Cream – 1 cup
• Salt if required
• Spring onions, finely chopped – 2
• Chopped Parsley – 1/2 cup

Method:

1. Prepare vegetable stock and keep aside.
2. Melt the butter in a deep saucepan on flow fire.
3. Add the flour blending it gradually.
4. Cook for about 2 mins, stirring continuously.
5. Add the stock, let it simmer, add pepper.
6. Add the olives and cream, stirring continuously.
7. Bring the soup to a simmer.
8. Taste and adjust salt if necessary.
9. Add the chopped spring onions and parsley.
10. Serve hot.