Cool 'N' Spicy Green Tomato Soup With Crab And Country Ham

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
5 oz	142g	Country ham - julienned
2 oz	56g	Onions - peeled, sliced thin (medium)
6		Garlic cloves - peeled
2		Bay leaves
2		Jalapenos - stemmed, sliced
4		Green anaheims
2		Green pasilla chilies
3 1/2 lbs	1589g / 56oz	Firm, green tomatoes - cored, and
		Cut into eighths
1 1/2		Chicken stock
3 tablespoons	45ml	Lemon juice
1 1/2 tablespoons	22ml	Hot sauce
		Salt - to taste
1 lb	454g / 16oz	Lump crabmeat - picked over
		For cartilage
1 1/2 cups	355ml	Sour cream
1 cup	62g / 2.2oz	Peeled, seeded, chopped fresh tomatoes
6 tablespoons	90ml	Capers
1/2 cup	31g / 1.1oz	Chopped green onions
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from a recipe by Ben Baker of Magnolia Grill - From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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