Two
Melon Soup
Chef
Rozanne Gold
Adapted by StarChefs
Yield: Serves 4 (makes approximately 2-1/2 cups of
each flavor)
- 1 small ripe cantaloupe (about 2 pounds)
- 1/2 cup Lillet
- 1 small ripe honeydew (about 2 1/4 pounds)
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. |
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