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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes. Ingredients:
2 tablespoons extra-virgin olive oil |
2 oz thinly sliced black forest ham, chopped (1/2 cup) |
1 1/2 cups thinly sliced scallions (from 1 bunch) |
1 tablespoon chopped garlic (2 cloves) |
1 turkish or 1/2 california bay leaf |
2 lb green unripe tomatoes, chopped |
1 cup low-sodium chicken broth |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
garnish: sour cream (optional) |
Directions:
1. Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
2. Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
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