A Taste of Summer
MELON SOUP
1 ripe honeydew melon (about 3
pounds), cut into pieces
½ cup chopped mint
3 tablespoons melon liqueur, Midori
2 tablespoons fresh lime juice (or
more if desired)
2 tablespoons sugar
1 cup cantaloupe balls
Crème fraiche
In a blender or processor, in two
batches, place honeydew melon, mint,
Midori, lime juice and sugar. Blend
well. Taste and add more lime juice if
desired. Place in pitcher and chill well.
Make cantaloupe balls and macerate in
the remaining ½ tablespoon of Midori.
To serve, ladle soup into shallow bowl.
Garnish with crème fraiche, melon
balls and chopped mint. When serving I also like to make breadsticks
wrapped with prosciutto. It is a great
accompaniment to the soup.
Recipe from Emeril Lagasse
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