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BREAKFAST FOR FANNIE FARMER with 9 ingredients
from Recipes 1-2-3 Menu Cookbook by Rozanne Gold
a beautiful finish...
Two Melon Soup
Remove rind from cantaloupe with a sharp knife. Cut in half and remove seeds. Cut cantaloupe into chunks and place in food processor.
Puree with 6 tablespoons Lillet and a pinch of salt until very smooth. Transfer to a clean container or pitcher and chill until very cold.
Repeat process with honeydew melon, adding 2 tablespoons Lillet and a pinch of salt to a clean food processor bowl.
Puree until very smooth, and chill several hours until very cold.
To serve, using pitchers or ladles, pour 2 melon purees at the same time into a flat soup plate, keeping each puree separate. They will come together in the middle. Serve immediately.
Serves 4 (makes approximately 2-1/2 cups of each flavor)
Lillet is a French aperitif from the Bordeaux area, now available in a red version. Use the originalgolden version for this recipe or Dubonnet blanc.