Fixin' Leaks and Leeks

Olive a rainy night…when I don’t have to go out into it, and the pot boils wildly on the stove like soup-scented soap, shot from a cannon. (Insert your own caffeine-fueled, fall-related metaphors of mishap and merriment here.)

Inspired by a seemingly ordinary dinner roll and cup-of-soup combo while on vacation, I ripped my kitchen to shreds trying to re-create the memory, and I think I’ve done a bang-up job.

So, here’s my recipe for olive rolls, which include a fine smattering of rosemary—and chicken soup thickened with creamed corn.

Olive My Love Olive Rolls

Ingredients:

10 green olives, chopped (The little red pickled pimientos can stay in. They turn the dough a slightly pinkish orange color, which is kind of fun.)

2 teaspoons of chopped fresh rosemary or 1 teaspoon of dried rosemary

2 ¼ teaspoons of active dry yeast

1 teaspoon of salt

1 ¼ cups of warm water

3 cups of flour

Method:

In a bowl, combine the yeast and warm water. Let the mixture sit for five minutes. Add the salt and one cup of flour. Mix well. Next, add in the olives and rosemary. Then, add the remaining flour, one cup at a time. Knead on a floured surface for about five to ten minutes. Set the dough inside the bowl and cover.

Preheat the oven to 450F and let the dough rest, next to the oven as it heats up (about ten minutes). Divide the dough into about six-eight round portions and bake for fifteen minutes.

Chicken Corn Soup

Ingredients:

2-3 cups of cooked, shredded chicken (Leftover rotisserie chicken works well.)

1 teaspoon of olive oil

4 cups of chicken broth

1 teaspoon of salt

½ teaspoon of curry powder

¼ cup of carrots (chopped)

¼ cup of onion (chopped)

1 clove of garlic (crushed/chopped)

2 stalks of celery (chopped)

1 eight-ounce can creamed corn

Ground black pepper

Method:

Heat the oil over medium heat, then add the garlic, onion, carrots, and celery. Cook until soft. Add the chicken broth, salt, and curry powder, along with a generous smattering of black pepper. (I like a strong, peppery taste to my soup. If you don’t, you can omit this part.) Bring to a boil, then reduce the heat slightly to let the flavors come together for 15-20 minutes.  Add the cooked chicken and the can of creamed corn at the end. Heat an additional 3-5 minutes, and then it’s ready to serve!

Results: Olive it! The rolls were warm and crusty on top and soft in the middle, with nice bites of green olive inside—and a hint of rosemary. The soup was hearty and homey, with just a touch of sweetness from the creamed corn. (If you add it too soon, the soup is too sweet, which is a mistake I’ve made in the past and do not wish to repeat.)

This meal pairs well with:

• A high-wind advisory
• Any article of blue-colored clothing (IYKYK)
• A floofy cat parade
• Blankets stitched by magical turkeys
• Your best friend’s mom
• Vintage stationery
• Whatever olives think about when you leave the room

Your Turn: Have you ever tried to re-create a favorite recipe from a restaurant? What was it, and how did it turn out?