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Ackee And Potato Soup With Crab Salad

Type: Fish, Shellfish
Courses: Soup
Serves: 10 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
4 tablespoons 60mlUnsalted butter
2   Leeks, white parts only abt 4" each - sliced
1   Onion - chopped (small)
1 lb 454g / 16ozYukon Gold potatoes - peeled, and Roughly chopped
  Roughly chopped
  Bouquet garni = (2 thyme sprigs, 1 bay leaf and several Parsley stems)
8 cups 1896mlChicken stock
1   Ackee - (15 oz) - drained, rinsed
  Salt - to taste
  Freshly-ground black pepper - to taste
  Crab Salad
1 lb 454g / 16ozLump crab meat - picked
2   Scallions - thinly sliced
1   Lemon - juiced
1/2 cup 118mlOlive oil
1/2 teaspoon 2.5mlCheryl's Hot Sauce - (see recipe}
1 section  Fresh thyme - picked and chopped
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

In a medium-size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni, stirring the ingredients until you smell the herbs.

Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.

In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.

Crab Salad: Mix all the ingredients in bowl.

"MELTING POT with Cheryl Smith - (Show # MP-1B22) - from the TV FOOD NETWORK"


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