Re: Green Tomato Soup

Sounds yummy, Bonnie.  I'll give it a try. Soups are a specialty
of mine, and I'm always glad for a new idea.
We had green tomatoes in a chicken stir-fry today - combined
with some late baby squash and assorted other veges.  Worked
out well and maybe was a healthier way to serve them than the
classic fried green tomatoes - though those are a treat hard to beat.
Auralie
 
In a message dated 10/30/2007 11:32:59 AM Eastern Standard Time, 
holmesbm@usit.net writes:

SPICY GREEN TOMATO SOUP
Bistro By The River, Tellico Plains
Makes about 1 gallon

7 ea                 Green tomatoes
1 lb                  Country ham (Bistro and we use Bentons - but any will 
work)
1 qt                  Heavy cream (could cut the calories by using less or 
with half and half)
1 qt                  Chicken broth
1 tbsp               Salt free chicken baste or 2 bullion cubes
1 tbsp               Crushed red pepper  more or less to taste
1 tsp                 Hot sauce or to taste

Bake country ham until just warmed through and dice into small pieces. 
Dice 4 tomatoes into small pieces, puree 3 others in food processor.  
Mix all ingredients in 6 quart pot over medium heat, stirring often. 
Bring to a simmer and thicken with corn starch dissolved in water (start with 
1 cup water to 1/3 cup corn starch and adjust to desired thickness. 
Remove from heat and refrigerate over night to marry flavors. 
Reheat and garnish with basil leaf.





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