| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Grains | Emlive02 | 12 | servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 5 | oz | Country ham; julienned |
| 2 | md | Onions; peeled, sliced thin |
| 6 | Whole Garlic cloves; peeled | |
| 2 | Bay leaves | |
| 2 | Jalapenos; stemmed, sliced | |
| 4 | Green anaheims | |
| 2 | Green pasilla chilies | |
| 3 1/2 | lb | Firm; green tomatoes, cored, and |
| Cut into eighths | ||
| 1 1/2 | qt | Chicken stock |
| 3 | tb | Lemon juice |
| 1 1/2 | tb | Hot sauce |
| Salt; to taste | ||
| 1 | lb | Lump crabmeat; picked over |
| For cartilage | ||
| 1 1/2 | c | Sour cream |
| 1 | c | Peeled; seeded, chopped fresh tomatoes |
| 6 | tb | Capers |
| 1/2 | c | Chopped green onions |
| Freshly-ground black pepper; to taste |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 Recipe by: Ben Baker Converted by MM_Buster v2.0l.
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