The Olive Tap Recipes

We’ve made Stracciatella (Italian Egg Drop Soup) for many years.  This version is inspired by a recipe in Cuisine at Home Magazine, we took away the eggs and added precooked Chicken to turn this into a very satisfying Winter Entrée soup.  You can bake the chicken coated with some olive oil, salt and pepper, or if time is short, purchase some baked chicken from your favorite grocery store.

 


Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provencal soup at the last minute.