Yin Yang Melon Soup Recipes

TWO-TONE MELON SOUP

Steps:

• Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
• In a blender puree cantaloupe, then pour back into its bowl.
• Repeat for the honeydew, keeping each pureed melon separate.
• Stir 2 to 4 teaspoons of lime juice into each puree.
• Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
• To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
• If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

WINTER MELON SOUP

Steps:

• clean winter melon.
• add all ingredients to pot and simmer for about 20 min, until melon is tender.
• season to taste.
• garnish and serve hot.

CHINESE MELON SOUP (DONG GWAH JONG)

Steps:

• For fancy presentation - remove top of melon.
• Scoop out melon and seeds, reserving 3 cups melon balls.
• Scallop edge of melon.
• In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
• Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
• Just before serving add reserved melon balls and pour soup into the melon shell.
• Sprinkle with almonds and serve immediately.