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Dinner Tonight: Green Tomato Soup with Black Forest Ham
By this point in the year, my kitchen is usually overflowing with pounds of green tomatoes, which I accept with open arms and then valiantly attempt to find uses for. Though not as triumphant as the first gloriously red tomato of the season, I honestly do look forward to the first few pounds of green tomatoes. First up is usually a round of fried green tomato BLTs, followed by an Indian curry. I've even had good luck with pickled green tomatoes. But that's really about it.
Now I have at least one more great option for this under-loved vegetable. This recipe from Gourmet simmers them with some Black Forest ham and a whole bunch of scallions. The soup is chunky, relatively light, and a great showcase for the green tomato's bracing acidity. The secret weapon is the sour cream, which really pulls everything together, and helps add some much needed body.
Dinner Tonight: Green Tomato Soup with Black Forest Ham
About This Recipe
| Yield: | 4 people |
| Rated: |   |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 ounces Black Forest ham, chopped
- 1 bunch scallions, thinly sliced
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 bay leaf
- 2 pounds green unripe tomatoes, stems discarded, roughly chopped
- 2 cups low-sodium chicken stock
- 1 cup water
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- Sour cream to serve
Procedures
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1
Heat oil in a large saucepan over medium heat until shimmering. Add the chopped ham. Stir often, and cook until it is beginning to brown, 1 to 2 minutes. Add the scallions, garlic, and bay leaf. Cook, stirring occasionally, until the scallions are very tender, about 6 minutes.
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2
Add the tomatoes, stock, water, salt, and pepper. Bring the mixture to a boil, and then reduce to simmer. Partially cover and cook until tomatoes are completely tender and, about 20 minutes.
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3
Remove the bay leaf, and season with more salt and pepper to taste. Serve with a dollop of sour cream.
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