Melon Soup With Prosciutto Breadsticks

Recipe Ingredients

1		Cantaloupe melon - (abt 3 lbs) - inner flesh cut
		Into 1" pieces (abt 5 cups)
1/2 cup	73g / 2.6oz	Chopped fresh mint
3 tablespoons	45ml	Midori liqueur
		= (or Absolut mandarin vodka)
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Super fine sugar
1 cup	237ml	Honeydew balls
4		Breadsticks
8		Thin slices prosciutto, Serrano, or other
2 tablespoons	30ml	Crème fraiche - for garnish

Recipe Instructions

In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Place in a pitcher or bowl and refrigerate until well chilled.

In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.

Cut each breadstick in half crosswise and wrap each piece with a slice of ham.

To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the crème fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E08) - from the TV FOOD NETWORK

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