Here we were on Nov 11 with record cold temperatures predicted for the coming night and we awoke to a light covering of snow that morning with this as my first view out our living room window.
Then a shot of the neighbors pasture and house on the hill and a couple around our yard where we rarely see snow on leaves.
And the really good news is that we have leftovers from a just made pot of beef stew and a big pot of Green Tomato and Ham Soup using the recipe from the now defunct Bistro Restaurant in Tellico Plains. We were reminded of it during a recent visit to Tellicafe where the Bistro chef now works. Here is the recipe for this odd sounding but totally delicious soup – assuming you like green tomatoes.
Green Tomato and Ham Soup
7 ea Green tomatoes
1 lb Country ham (Benton’s preferred)
1 qt Heavy cream
1 qt Chicken broth
1 T Salt free chicken base or 2 bullion cubes
1 T Crushed red pepper (optional)
1 t Hot sauce or to taste (optional)
1. Trim the fat and bake the country ham until just warmed through and dice into small pieces.
2. Dice four of the green tomatoes into small (about 3/8’) pieces and puree the other three tomatoes.
3. Mix all ingredients in a 6 qt. pot over medium heat, stirring often.
4. Bring to a simmer and thicken with corn starch dissolved in water – start with 1 cup water and 1/3 cup corn starch and adjust to desired thickness.
5. Remove from heat and refrigerate over night to marry the flavors.
6. Reheat and serve garnished with a basil leaf.
We omitted the last two ingredients for the non-heat lovers but a little Sriracha works well in the bowl.
It doesn’t make a good pic but I had a small bowl of both the soup and the stew for a perfect cold weather supper.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
11/11/19 event date