Saturday, October 13, 2012
Green tomato soup
It's that time of year again: green tomato season. I ripped all my dead tomato plants up, and saved the unripened green tomatoes. They were cherry tomatoes, so I couldn't make fried green tomatoes: I made soup instead.
2 tablespoons butter
4 to 6 ounces country ham or bacon, diced
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
8 medium green tomatoes, peeled and chopped
2 medium red tomatoes, peeled and chopped
1 jalapeno pepper, seeds and stem removed, minced
1/4 teaspoon celery salt
dash Tabasco sauce, optional
salt and pepper, to taste
Heat butter in a medium saucepan over medium-low heat; add ham or bacon, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken 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. Serves 4 to 6.