Cool'n spicy green tomato soup with crab and country ham

4 servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil
5 ounces Country ham, julienned
2 mediums Onions, peeled and thinly
Sliced
6 Whole peeled cloves garlic
2 Bay leaves
2 Jalapenos, stemmed and
Sliced
4 Green anaheims
2 Green pasilla chilies
3½ pounds Firm, green tomatoes, cored
And cut into eighths
1½ quart Chicken stock
3 tablespoons Lemon juice
1½ tablespoon Hot sauce
Salt
1 pounds Lump crabmeat, picked over
For cartilage
1½ cup Sour cream
1 cup Fresh tomatoes, peeled,
Seeded and chopped
6 tablespoons Capers
½ cup Chopped green onions

Directions

In a large saucepan, heat the oil. When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes. Remove the pan from the heat and strain, reserving the oil and ham. Return the oil to the pan and heat. Add the onions and saute until soft, about 3 to 4 minutes. Season the onions with salt and pepper. Add the garlic, bay leaves and chilies, and cook for 5 minutes. Add the tomatoes and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15 minutes or until the tomatoes soften.

Remove the bay leaves. Using a hand-held blender, puree the soup until smooth. Chill the soup. Add the lemon juice and hot sauce.

Season with salt. In a mixing bowl, mix the crabmeat, sour cream, tomatoes, capers and green onions together. Season the salad with salt and pepper. To serve, ladle the soup into individual bowls and garnish with the crab salad and crispy ham. The soup can be served either chilled or warm.

Yield: 12 servings

Recipe is copyright by Ben Baker of Magnolia Grill, 1993 EMERIL LIVE SHOW #EMIA57 SALUTING SOUTHERN CHEFS

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