Subject: Cold Melon Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 10 2001 - 07:33:54 EDT
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F O O D F U N N Y
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Here's some food wisdom from long-time subscriber and frequent
contributor Jeanette:
After reading the food funny about beer from "Drspaghetti," I was
reminded of the following quote - "Beer is proof that God loves us and
wants us to be happy." - Benjamin Franklin
I personally think that God didn't take any chances in this area, and
ensured that happiness would be abundant by also providing Chardonnay,
Merlot and Pinot Grigio.
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T O D A Y ' S R E C I P E
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Fruit soups are very popular in Scandinavia and other parts of
northern Europe, and are frequently served as dessert as well as
during the soup course. This one has a Middle Eastern flare to it due
to the seasonings used.
Cold Melon Soup
1 - 2 ripe melons such as cantaloupe (muskmelon),
honeydew, or Crenshaw
2 cups milk or half-and-half
3 Tbs (45 ml) chopped fresh mint leaves, plus
additional for garnish
1/2 tsp (2 ml) ground coriander
4 - 6 Tbs (60 - 90 ml) plain yogurt
Peel and seed the melons. Scoop out some melon balls with a melon
baller and reserve for garnish. Coarsely chop the remaining melon to
make 2 to 3 cups (500 - 750 ml) of chopped melon. Puree the chopped
melon, milk, mint leaves, and coriander in an electric blender or food
processor. Strain and serve chilled, garnished with a dollop of
yogurt, additional mint leaves, and the reserved melon balls. Serves
4 to 6.
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