Melon Soup Recipe - Cooking Index
Melon Soup Recipe - Cooking Index
| 2 cups | 474ml | Melons or 1 large (medium) |
| 3 tablespoons | 45ml | Port |
| 1 1/2 tablespoons | 22ml | Sherry vinegar |
| 2 tablespoons | 30ml | Chopped tarragon - (to 3 tbspns) |
| Tarragon sprigs - for garnish | ||
| Sugar - if desired |
Halve the melons, discard the seeds, and with a ball cutter, scoop some of the melon flesh into balls. Scoop out the remaining flesh with a sharp spoon and puree it in a food processor with port and sherry vinegar. Mix chopped tarragon into the puree. Taste, and if the flavor lacks intensity, add a little sugar.
Chill both the puree and the melon balls. To serve, pour the puree into chilled cups, pile the melon balls on the center, and top each one with a tarragon sprig. Serve very cold.
This recipe yields 4 servings.
Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/
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