Dinner Tonight: Green Tomato Soup with Black Forest Ham
You can never have too many soup recipes, so give Dinner Tonight: Green Tomato Soup with Black Forest Ham a try. This recipe serves 4 and costs $1.71 per serving. Watching your figure? This gluten free recipe has 193 calories, 7g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. 44 people found this recipe to be delicious and satisfying. A mixture of table salt, olive oil, cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Winter event. It is brought to you by Serious Eats. With a spoonacular score of 72%, this dish is solid. If you like this recipe, you might also like recipes such as Green Tomato Soup with Black Forest Ham, Dinner Tonight: Green Tomato Curry with Potatoes and Garlic, and Dinner Tonight: Bread and Tomato Soup.
Servings: 4
Ingredients:
1 bay leaf
2 ounces Black Forest ham, chopped
1/4 teaspoon black pepper
Sour cream to serve
2 medium cloves garlic, minced (about 2 teaspoons)
2 cups low-sodium chicken stock
2 tablespoons extra-virgin olive oil
1 bunch scallions, thinly sliced
1/2 teaspoon table salt
2 pounds green unripe tomatoes, stems discarded, roughly chopped
1 cup water
Equipment:
sauce pan
Cooking instruction summary:
Procedures 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. 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. 3 Remove the bay leaf, and season with more salt and pepper to taste. Serve with a dollop of sour cream.
Step by step:
1. 1
2. Heat oil in a large saucepan over medium heat until shimmering.
3. Add the chopped ham. Stir often, and cook until it is beginning to brown, 1 to 2 minutes.
4. Add the scallions, garlic, and bay leaf. Cook, stirring occasionally, until the scallions are very tender, about 6 minutes.
5. 2
6. 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.
7. 3
8. Remove the bay leaf, and season with more salt and pepper to taste.
9. Serve with a dollop of sour cream.
Nutrition Information:
covered percent of daily need
