Directions:

1. For the pita chips: Preheat the oven to 425F. Cut each piece of pita into 6 triangles. Spread in an even layer on a baking sheet. Generously spray cooking spray over the pita bread until well coated. Sprinkle with the chopped rosemary, salt and pepper. Bake for about 5 minutes or until crisp and golden brown. Reserve.
2. For the soup: Melt the butter in a large stock pot over medium heat. Lightly saute the shallots and garlic, for about 3 minutes. Add the wine, and simmer the mixture for about 4 minutes.
3. Add the lemon zest, oregano, chicken broth, and beef broth to the pot. Reserve 2 tablespoons of each olive, and add the remaining olives to the soup. Mix the cornstarch in a small bowl with ½ cup of cold water. Add 1 cup of heavy cream and the salt and pepper and simmer for 15 minutes to thicken. Do not boil the soup, or it could scorch or separate.
4. Puree the reserved olives in a food processor to a paste and use as a garnish for the soup. Serve each bowl of soup with some of the herbed pita chips.