GREEN TOMATO SOUP WITH BLACK FOREST HAM

By DeliciouslyDished

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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

Preparation

Step 1

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.