CANTALOUPE SOUP

CANTALOUPE SOUP 1 large cantaloupe, seeded and diced 5 tablespoons butter 2 teaspoons sugar 1 teaspoon freshly grated lemon peel Pinch each ground ginger and salt 2 1/2 cups milk Fresh lemon juice Mint sprigs

Reserve 1 cup diced cantaloupe (or scoop out balls) for garnish. Cook remainder in butter with sugar, lemon peel, ginger, and salt, covered, until soft. Add milk, bring to boil, lower heat, and simmer 10 minutes.

Puree, cool, and chill. Adjust seasonings with lemon juice. Garnish with reserved cantaloupe and mint.

Serves 4. VICHYSSOISE 1 1/2 cups minced leeks (white and some green) 1/4 cup minced onion 1 garlic clove, minced 4 tablespoons butter and/or rendered chicken fat 3 cups brown chicken stock or combination of chicken and beef stocks 1/2 tablespoon mushroom concentrate 1/4 teaspoon white pepper 2 cups diced baking potatoes 3 cups milk 1 cup heavy cream Salt, white pepper, and fresh lemon juice to taste Minced fresh dill or green onion tops

Cook leeks, onion, and garlic in butter, covered, until soft. Add stock, seasonings, and potatoes; cover, bring to boil, lower heat, and simmer until potatoes are soft. Puree, add milk and cream, blend well, and chill. Season with salt, pepper, and lemon juice. Serve with a sprinkling of dill.

Variation: Omit mushroom concentrate, and season with ground mace or freshly grated nutmeg. Sprinkle with paprika and minced fresh chives.

Serves 6 to 8.

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