Ingredients Jump to Instructions ↓

  1. 5 ounces country ham, julienned

  2. 1/2 cup vegetable oil

  3. 2 medium onions, peeled and sliced thin

  4. 6 cloves garlic, sliced

  5. 2 jalapenos, stemmed and sliced, with seeds

  6. 4 green Anaheims, stemmed, seeded, and sliced

  7. 2 green pasilla chiles, stemmed, seeded, and sliced

  8. 2 bay leaves

  9. 3 1/2 pounds firm green tomatoes, cored and cut into eighths

  10. 1 1/2 quarts shrimp stock or homemade chicken stock

  11. 1 handful fresh basil leaves (about 1 cup)

  12. 3 tablespoons lemon juice

  13. 1 1/2 teaspoons Tabasco (or to taste) salt to taste

  14. 1 pound crabmeat, picked over for shells, or 1 pound peeled, cooked shrimp, cut into 1/4-inch pieces

  15. 1 cup sour cream, thinned with

  16. 2 tablespoons milk

  17. 1 cup fresh tomato concasse, combined with

  18. 1/4 cup capers, chopped

  19. 1/2 cup scallions, sliced

Instructions Jump to Ingredients ↑

  1. Instructions 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. This recipe is from the book Not Afraid of Flavor:Recipes from the Magnolia Grill by Award-Winning Chefs Ben and Karen Barker


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