Name: Green Tomato Soup with Black Forest Ham
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 tablespoons extra virgin olive oil; ¼ pound pancetta, diced small; ½ cup diced carrots; ½ cup diced onions; 2 cups chopped leeks (white part and cleaned of sand); 1 cup green bell pepper diced; 1 tablespoon minced garlic; 2 cups diced green tomatoes skin left on, stem removed; ¼ cup dry lentils; 3 cups vegetable broth; 2 bay leaves; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped cilantro, plus some for garnish; ½ teaspoon sriracha; 1 tablespoon Worcestershire sauce; 1 cup heavy cream; 1 pound red ripe tomatoes, diced (reserve some for garnish); ½ pound Black Forest ham, diced; Crème fraîche

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Green Tomato Soup with Black Forest Ham

Yield: 2 quarts 1x

Prep: 30 minsCook: 30 minsTotal: 1 hour

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Ingredients

2 tablespoons extra virgin olive oil
1/4 pound pancetta, diced small
1/2 cup diced carrots
1/2 cup diced onions
2 cups chopped leeks (white part and cleaned of sand)
1 cup green bell pepper diced
1 tablespoon minced garlic
2 cups diced green tomatoes skin left on, stem removed
1/4 cup dry lentils
3 cups vegetable broth
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped cilantro, plus some for garnish
1/2 teaspoon sriracha
1 tablespoon Worcestershire sauce
1 cup heavy cream
1 pound red ripe tomatoes, diced (reserve some for garnish)
1/2 pound Black Forest ham, diced
Crème fraîche

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Instructions

In a large Dutch oven over medium high heat, sauté pancetta in olive oil until browned, about 4-5 minutes. Add carrots, onions, leeks and bell pepper and sauté 5 minutes. Add garlic and cook for one more minute. Add green tomatoes, lentils, broth, bay leaves, salt, pepper, cilantro, sriracha and Worcestershire sauce. Bring to a boil, lower heat and simmer uncovered 20 minutes stirring occasionally.
Remove from heat and with an emulsion blender puree until almost smooth, or puree in small batches in a blender. Add cream, red tomatoes and ham. Stir, taste and adjust for seasoning.
To serve, ladle into bowl and top each portion with a dollop of Crème fraîche, reserved diced red tomatoes and a sprig of cilantro.

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