Ackee And Potato Soup With Crab Salad

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Unsalted butter
2		Leeks, white parts only abt 4" each - sliced
1		Onion - chopped (small)
1 lb	454g / 16oz	Yukon Gold potatoes - peeled, and Roughly chopped
		Roughly chopped
		Bouquet garni = (2 thyme sprigs, 1 bay leaf and several Parsley stems)
8 cups	1896ml	Chicken stock
1		Ackee - (15 oz) - drained, rinsed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crab Salad
1 lb	454g / 16oz	Lump crab meat - picked
2		Scallions - thinly sliced
1		Lemon - juiced
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Cheryl'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.

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

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