My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, November 2, 2010

Green Tomato Soup With Country Ham

The green tomatoes for this season are finished at my house. I saved enough to make two batches of this soup. One batch I roasted all the vegetables as in Scotty's Roasted Tomato and Black Bean Soup and the other I made as explained below. They were both excellent. The recipe below takes about 15 minutes less time. Big Deal!

Serve this flavorful soup with hot baked cornbread/spoonbread and a simple salad.

I'm sharing this this week on What's Cookin on Wednesday. Stop by for more wonderful recipes.

Green Tomato Soup With Country Ham
4-6 servings
print recipe

2 tablespoons butter
4 to 6 ounces country ham or smoked ham, diced
1 small onion diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
8 medium green tomatoes, chopped
2 medium red tomatoes, chopped
1 jalapeno pepper, seeds and stem removed, minced
1/4 teaspoon celery salt
dash Tabasco sauce, optional
salt and pepper, or House Seasoning, to taste

Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Saute, stirring, until onion is tender. Do not brown or overcook the ham. Add chicken or vegetable broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.

Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.

1 comment:

  1. Okay, I have all of these ingredients. Making this today and freezing. Thanks Beverly!


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