Ackee And Potato Soup With Crab Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
572
FAT
86%
CHOL
39%
SOD
42%

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Ingredients for 8 servings

2 scallions, thinly sliced

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

2 tablespoons olive oil

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

1 sprig fresh thyme, picked and chopped

1 pound Yukon Gold potatoes, peeled and roughly chopped

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

1 pound lump crab meat, picked

10 whole pimento seeds

1 lemon, juiced

1 small onion, chopped

Salt and freshly ground black pepper

Crab Salad, recipe follows

10 whole Scotch bonnet peppers, rinsed and stems removed

1 to 1 1/2 cups white vinegar

4 tablespoons unsalted butter

8 cups chicken stock

1/2 cup olive oil

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

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