For 1 Serving(s)

• 2 cans Chicken stock/broth
• 1 Vidalia onion, chopped
• 1 cup Green olives, pitted
• 1 cup Idaho potato, cubed
• Salt and pepper to taste
• Habanero pepper to taste

Steps

• Cube idaho potato and cook until tender. Drain. Set aside.
• Place the stock and onion in a quarter sauce pan. Bring to boil.
• Add potatoes and olives. Boil for 3 minutes.
• Using food processor, chop finely but allow chunks.
• Season to taste.
• Add hot pepper to taste.

NOTE: Can be served hot or cold, garnish with whole olives, red roasted pepper and parsley leaves.

Remember, olives are the source of the oil that provides a sour and bitter pungency. It has a significant effect on the gastrointestinal tract being cathartic. This is a recipe that adds the caloric intake of carbohydrates contained in the potatoes. It adds bitter taste which appeals to the inflamed mouth from mucositis.