Date: Thu, 27 Jul 1995 08:20:17 -0400 (EDT)
From: Thomas P Collins (email@example.com)
This recipe is from an article in yesterday's _New York Times_
about Bernard Loiseau, "a three-star [French] chef, [who] avoids
butter, cream and eggs, and uses vegetable purees to thicken
sauces." Since I had tarragon in my herb garden, I tried it last
night. It was delicious!
Cold Melon Soup
(total time: 15 minutes)
2 ripe cantaloupes, about 2 pounds each
1/4 cup dry sherry
Salt and freshly ground black pepper to taste
6 springs fresh tarragon
1. Split melons in half, root end down. Put juice and seed in
a find sieve set over a bowl. There should be about 1/3 cup of
juice. Set aside.
2. Using a melon-ball scoop, cut out 12 balls from each melon
half. Set aside. Using a large spoon, remove remaining flesh,
and place it in the container of a blender. Add reserved juice
and dry sherry. Puree until very fine. Place mixture in a bowl,
and season with salt and pepper to taste.
3. To serve, stack 12 melon balls in the center of each of four
soup plates, forming a pyramid. Divide soup evenly around melon
balls. Place a sprig of tarragon on top. Chop remaining
tarragon, and sprinkle around edges of soup.
Yield: 4 servings
Approximate nutritional analysis per serving: 165 calories, 0
grams fat and cholesterol, 90 milligrams sodium (before salting),
4 grams protein, 35 grams carbohydrate.