Recipe courtesy of Cheryl Smith

Ackee and Potato Soup with Crab Salad

  • Total: 1 hr 20 min
  • Prep: 15 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

2 tablespoons olive oil

4 tablespoons unsalted butter

2 leeks, white parts only about 4 inches each, sliced

1 small onion, chopped

1 pound Yukon Gold potatoes, peeled and roughly chopped

Bouquet garni (2 thyme sprigs, 1 bay leaf and several parsley stems)

8 cups chicken stock

1 (15-ounce can) ackee, drained and rinsed

Salt and freshly ground black pepper

Crab Salad, recipe follows

Crab Salad:

1-pound lump crab meat, picked

2 scallions, thinly sliced

1 lemon, juiced

1/2 cup olive oil

1/2 teaspoon Cheryl's Hot Sauce, recipe follows

1 sprig fresh thyme, picked and chopped

Salt and freshly ground black pepper

Cheryl's Hot Sauce:

10 whole Scotch bonnet peppers, rinsed and stems removed

1 to 1 1/2 cups white vinegar

10 whole pimento seeds

Directions

  1. 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.
  2. 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:

Yield: 8 to 10 servings
  1. Mix all the ingredients in bowl.

Cheryl's Hot Sauce:

Yield: 2 cups
  1. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.