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Emeril's Cool ‘n’ Spicy Green Tomato Soup
with Crab and Country Ham



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Cool ‘n’ Spicy Green Tomato Soup with
Crab and Country Ham

Recipe courtesy Emeril Lagasse

 1/2 cup vegetable oil
5 ounces country ham, julienned
2 medium onions, peeled and thinly sliced
6 whole peeled cloves garlic
2 bay leaves
2 jalapeños, stemmed and sliced
4 green anaheims
2 green pasilla chilies
3 1/2 pounds firm, green tomatoes,
cored and cut into eighths
1 1/2 quarts chicken stock
3 tablespoons lemon juice
1 1/2 tablespoons hot sauce
1 pound lump crabmeat, picked over for cartilage
1 1/2 cups sour cream
1 cup fresh tomatoes, peeled, seeded and chopped
6 tablespoons capers
1/2 cup chopped green onions

 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 sauté 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


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