Ackee and Potato Soup with Crab Salad

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
• 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
• 10 whole Scotch bonnet peppers, rinsed and stems removed
• 1 to 1 1/2 cups white vinegar
• 10 whole pimento seeds

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