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melon-soup recipe

Date: Thu, 27 Jul 1995 08:20:17 -0400 (EDT)
 From: Thomas P Collins (tcollins@magnus.acs.ohio-state.edu)
 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.
 kwvegan vegan