1/3 cup chicken broth
1/3 cup chopped pitted black olives
1/3 cup chopped red onion
1 cup chopped celery
2 teaspoons chopped fresh parsley
1 cup packed brown sugar
1 cup cornflakes cereal
3 tablespoons olive oil
2 teaspoons chopped fresh lemon juice
1 tablespoon salt
1 tablespoon white sugar for garnish
In a saucepan over medium heat, combine chicken broth, chopped black olives, red onion, celery and parsley; cook, stirring constantly, about 5 minutes.
Stir in brown sugar, cornflakes cereal, olive oil, lemon juice, salt, sugar and crushed cornflake crackers. Cook, stirring continuously, about 5 minutes, stirring constantly, until soup is thickened.
Stir in lemon juice. Cool. Pour into a medium bowl.
Refrigerate several hours or overnight.
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