Chilled Melon Soup Recipe

From Dorothy McNett's Recipe Book.

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Chilled Melon Soup

From Dorothy McNett's recipes at After some appetizers and before the main dish, serve a small cup or bowl of this refreshing soup. You could serve it in the hollowed out melon shell! Cut the top of the melon into Van Dyck points (saw tooth trim) and then place the shell in a bowl with salad greens or bay leaves to hold it upright, as per John Evelyn's suggestion...

2 1/2 cups water
1 cup raw sugar
1 nice ripe melon, such as cantalope, watermelon, etc. (1 1/2 - 2 pounds)
1 1/4 cups dry white wine
1 cup sour cream
zest and juice of 1 lemon
sprinkles of nutmeg or cinnamon, for serving

Combine water and sugar in a saucepan, bring to a boil and then reduce to simmer for about 5 minutes, stirring often to dissolve the sugar. Set aide to cool. In meantime, remove the melon from the peeling, removing the seeds, etc. Mash the pulp, using a food processor or a potato masher. Mix in the wine and then the cooled sugar syrup. Stir in the cream, zest and lemon juice. Refrigerate. When ready to serve, sprinkle with nutmeg or cinnamon.

Recipe created 2017-04-17.

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