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with Crab & Country Ham excerpted from
serves 8 This has become an early fall signature dish at the restaurant, and it is one of our more requested recipes. We suppose everyone needs another use for all those end-of-season green tomatoes besides frying them. This soup is equally successful chilled or hot, and you can modify the garnish depending on your preference. ingredients 5
ounces country ham, julienned
ingredients for the garnish
preparation
1. Cook the ham
in the vegetable oil until crisp and golden; drain, reserve the ham,
and
return the oil to the pot.
2.
Cook the onions in the oil over moderate
heat until soft but not colored. Add the garlic, jalapenos, Anaheims,
pasilla chiles, and bay leaves and cook 5 minutes. 3. Add the tomatoes and stock and bring to a boil. Reduce to a simmer and cook 15 minutes, until the tomatoes soften. 4. Remove the bay leaves, add the basil, and puree in a blender, working in batches. 5. Season with lemon juice, Tabasco, and salt. Cool and reserve. 6. Gently reheat the soup over medium heat and adjust the seasoning. Place crab or shrimp in warm bowls. Ladle the soup into the bowls, and garnish with sour cream, tomato concasse and caper mixture, country ham, and sliced scallions. Back to the Book Stall |
Recipes from Magnolia Grill Recipes:
Taste of the Triangle |
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