Blue Ribbon Winner shares award-winning SPAM recipe

Each year, thousands of people submit their recipes with the hope of winning a blue ribbon.

Kathy Ledo, the winner of the Great American SPAM Championship, stopped by the KARE Barn to share her blue ribbon winning soup.

SPAM-o-Liki Tom-a-Tiki Soup

A simple, one-pot SPAM, Leek, and Tomatillo Cream Soup

1 (12 oz) can SPAM Classic or Low Sodium

2 tablespoons butter, divided

3 cups finely sliced leeks, about 3 large leeks or 1 1/2 pounds

2 tablespoons olive oil

2 cups diced tomatillos, about 4 large tomatillos, or 1 3/4 pounds

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup white wine, such as chardonnay (water or stock may be substitute)

2 cups heavy cream

1 tablespoon chopped fresh parsley

Cut SPAM into six slices, width-wise. Cut five slices into cubes. Reserve one slice for crisped garnish. In a two-quart or larger pot, over med-high heat, melt 1 tablespoon butter. Sauté cubed SPAM until golden brown, turning occasionally.

Place in a bowl (to add back later). Thinly shave last SPAM slice into strips and sear, in the same pot, turning until dark and crisp. Set aside for garnish.

With leeks, remove roots and dark green tops. Cut lengthwise in half and lengthwise again in quarters. Then cut very fine strips crosswise. Wash, after cutting, and drain.

Put remaining butter and olive oil in the same pot (prior browning and drippings flavor the soup)! Add leeks.

Cook over medium heat, stirring occasionally, until leeks' volume reduces in size by about half, and they look translucent. Prep and wash the tomatillos.

Add to the simmering leeks. Add salt and pepper. Stir occasionally until softened. Add wine (or a thinner broth, increase to 1 cup). Bring to simmer. Add cream. Reduce heat to low. Add prepped SPAM. Simmer on low 10 minutes.

Add more salt and pepper to taste. Just before serving, stir in parsley, reserving a bit for garnish on top. Portion into 6 bowls. Top with the seared SPAM crisps and fresh parsley. Serves 6 (appetizer portions)


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