Ackee And Potato Soup With Crab Salad Recipe - Cooking Index
Ackee And Potato Soup With Crab Salad Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 4 tablespoons | Unsalted butter | |
| 2 | Leeks, white parts only abt 4" each - sliced | |
| 1 | Onion - chopped (small) | |
| 1 lb | Yukon Gold potatoes - peeled, and | |
| Roughly chopped | ||
| Bouquet garni | ||
| = (2 thyme sprigs, 1 bay leaf and several | ||
| Parsley stems) | ||
| 8 cups | Chicken stock | |
| 1 x | Ackee - (15 oz) - drained, rinsed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Crab Salad | ||
| 1 lb | Lump crab meat - picked | |
| 2 | Scallions - thinly sliced | |
| 1 | Lemon - juiced | |
| 1/2 cup | Olive oil | |
| 1/2 teaspoon | Cheryl's Hot Sauce - (see recipe} | |
| 1 section | Fresh thyme - picked and chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a medium-size stockpot on medium heat, add oil then butter and sweat leeks and onions until translucent. Then add potatoes and bouquet garni, stirring the ingredients until you smell the herbs.
Now add chicken stock and bring to a boil then reduce to a simmer when potatoes are very tender, about 35 to 40 minutes. Add ackee and simmer for a few minutes more, then remove bouquet garni. Puree soup and season with salt and pepper.
In the center of a shallow soup bowl, mound a small portion of the Crab Salad. Gently ladle about 6 to 8 ounces of the soup around the crab mound.
Crab Salad: Mix all the ingredients in bowl.
This recipe yields 8 to 10 servings.
Source:
MELTING POT with Cheryl Smith - (Show # MP-1B22) - from the TV FOOD NETWORK
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