olive soup

I'm too lazy to give you the ingredients, figure them out.
First you make a roux, which is the 6 tablespoons of flour poured into 3 tablespoons of hot olive oil and cooked until you have a darkened paste.
Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives.
Heat a frying pan and add 3 tablespoons of oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent.
Puree the mixture in a food processor along with 1 cup of the stock. Place this mixture into a deep saucepan and the rest of the stock.
Simmer for 10 minutes and add cream.
Whisk in the roux and simmer, stirring constantly until thickened. Add pepper to taste and remaining chopped olives, Tabasco sauce, and a dash of sherry.

garlic oatmeal

serves one.

ingredients:
oatmeal-1/2 cup
small onion (diced)-1
garlic pods (peeled, crushed and split)-2
oil-2 teaspoons
cornflour-1 tablespoon
water-4 cups
salt-to taste
aji-no-moto-1/2 teaspoon
black salt-1/4 teaspoon
powdered black pepper-1 teaspoon
spring onions (diced)-1 tablespoon

process:
boil oatmeal in 2 1/2 cups of water and a pinch of salt till cooked with a white broth.
heat oil in a deep vessel, add the onion and garlic and saute till the onions are translucent.
add the spring onions, 1/2 teaspoon of salt, mix well, stir-in the oat-broth and bring to a boil.
in a vessel, mix 1 1/2 cup of water, cornflour, aji-no-moto, black salt and black pepper and stir it into the oatmeal. simmer for a minute and serve.

BLUNDER i made: while boiling oatmeal, make sure it is thoroughly cooked although you can see the white broth initially, or else the soup will lack volume.