Minted Melon Soup With Raspberries Recipes

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WINTER MELON SOUP



Winter Melon Soup image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

3 cups rich pork stock
1 chicken drumstick and thigh
1/4 cup diced Smithfield ham
3 scallions, minced
1 clove garlic, minced
1/4 cup sliced bamboo shoots (fresh, if possible)
1/4 cup peeled and diced water chestnuts (fresh, if possible)
1 tablespoon dried shrimp, soaked in warm water for 20 minutes
6 Chinese mushrooms, soaked in warm water for 20 minutes
I cup diced winter melon
1/2 cup diced tomato
1/2 cup peas (fresh or frozen)
1/4 cup baby corn
3 tablespoons cornstarch
1/4 cup diced bean curd (firm-style)
1/2 teaspoon Chinese sesame oil

Steps:

  • Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham, scallions, garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese mushrooms and add to the stock. Simmer for 1/2 hour. Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately.;

CHILLED MELON, CUCUMBER, AND MINT SOUP



Chilled Melon, Cucumber, and Mint Soup image

For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

3 English cucumbers
1/2 honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
1 cup lightly packed fresh mint leaves, plus more for serving
2 cups crushed ice
Coarse salt
2 cups Greek yogurt
Extra-virgin olive oil

Steps:

  • Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
  • Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

MELON SOUP



Melon Soup image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 7

8 pounds melons (your choice)
2 teaspoons vegetable oil
2 fresh chili peppers, seeded and chopped
1/2 cup white wine
2/3 cup lemon juice
2 tablespoons honey
1/4 teaspoon pepper

Steps:

  • Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.

MELON SOUP



Melon Soup image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 6

1 ripe cantaloupe, very cold
1/4 teaspoon freshly grated orange zest
Orange juice to thin
Pinch ground cinnamon
Sour cream or yogurt for garnish
Fresh basil leaves for garnish

Steps:

  • Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor.
  • Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top.

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