Recently a friend at work brought me a bagful of lovely green tomatoes from his backyard garden. I went in search of some recipe ideas for my newfound treasure and came up with two. One is fried green tomatoes and the other is this soup which has become a new favorite in my “simple but elegant” recipe file. Green tomatoes are firmer, with a mellower flavor than the red variety. A little more than a garnish, a little less than a necessity, the sweet crabmeat complements the velvety texture of the soup nicely. I love steamed crab legs so I make them often, but if you’re in a hurry, canned lump crabmeat works as well for this dish. — L. Weal
2 tablespoons butter
2 tablespoons olive oil
1 medium (4-ounce) onion, diced
1 jalapeno pepper, seeded and chopped
4 teaspoons minced fresh garlic (about 4 cloves)
5 cups chicken stock
2 pounds green tomatoes, chopped
2 bay leaves
ground black pepper
Optional: cilantro, fresh or dried
measuring cups and spoons
blender or food processor
1. Melt butter with oil in the stockpot on low heat.
2. Add onions, stirring frequently, until tender — about 10 minutes.
3. Add jalapeno pepper and garlic, stirring frequently, until tender — about 2 minutes.
4. Add chopped tomatoes, chicken stock, and bay leaves. Season with salt and pepper. Bring to a boil over high heat.
5. Reduce heat to low. Simmer until tomatoes are tender — about 15 minutes.
6. Let stand until cool — about 30 minutes — then remove bay leaves and pulse, in batches, in a blender until smooth.
7. To serve, reheat soup, ladle into bowls, then add about 2 tablespoons cooked crabmeat per bowl and sprinkle each with cilantro.
NOTES & TIPS
• Fill blender only halfway before pulsing. If soup is too thick, add chicken stock, a few ounces at a time.