Recipe - Cooln Spicy Green Tomato Soup With Crab And Country Ham

One half cup Vegetable oil
5 ounce Country ham; julienned
2 md Onions; peeled and thinly
cut or sliced up
6 Whole peeled cloves garlic
2 Bay leaves
2 Jalapenos; stemmed and
cut or sliced up
4 Green anaheims
2 Green pasilla chilies
3 One half pound Firm; green tomatoes, cored
and cut into eighths
1 One half qt Chicken stock
3 tablespoon Lemon juice
1 One half tablespoon Hot sauce
Salt
1 pound Lump crabmeat; picked over
for cartilage
1 One half cup Sour cream
1 cup Fresh tomatoes; peeled,
seeded and chopped
6 tablespoon Capers
One half cup Chopped green onions

EMERIL LIVE SHOW #EMIB11, SALUTING SOUTHERN CHEFS

In a large saucepan, heat the oil. When the oil is hot, add the ham,
panfry 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
handheld 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

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998