We’ve made and posted about this soup previously, but Bev wanted to make it a little differently this time so I updated our recipe to reflect that.
7 Green tomatoes
1 lb. Trimmed 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)
the fat from the country ham and
dice into small pieces use a food
processor to shred into small pieces.
four of the green tomatoes into small (about 3/8’) pieces Use the food processor to chop four of
the green tomatoes to desired size 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.
To go with the soup or for dessert, Bev fried up some apples from our recent trip to Mercier Orchards in Blue Ridge, GA - sliced apples, sweetener, cinnamon, butter. Very good and as she said, they taste like apple pie without the crust.
It was delicious as always and first time eater, Cindy, raved about it. I much preferred the way Bev prepped the meat and tomatoes as it ensured a good distribution of them in every bite and it will now be our go-to version. I know it sounds like an unusual ingredient combo but if you like fried green tomatoes, I'm confident you will like it, plus it is super easy to make.
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Have a great day and thanks for stopping by Almost Heaven South.
10/28/21 event date