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Chilled Melon Soup
from the summer kitchen of Sharmagne Leland-St. John

1 medium sized ripe melon , preferably galia or cantaloupe
¾ cup  white wine
1-2 tablespoons ginger, freshly grated 
1 tablespoon  sugar
½ cup water
½ cup double cream
3 mint leaves
Several fresh pineapple mint leaves (for garnish)
4 slices good quality prosciutto (Parma or San Daniele), freshly  sliced


Remove seeds from the melon, then scoop melon out of the skin and
dice.  Place into a food processor with the 3 mint leaves and purée.

Place the wine, sugar and water into a saucepan and bring to the boil. 
Remove from burner and cool.  Add the ginger and the pureed melon.
Pass through a sieve or mouli.  Add the double cream and stir to mingle
flavours.  Keep well chilled.

Just before serving, tear the sheets of prosciutto into bite-sized pieces.
Roll the mint leaves into a flute shape and slice crosswise, very finely.

Into chilled soup bowls, pour one cup of the puree. Lightly scatter pieces of
the prosciutto atop, then  gently add a mound of the mint curls  in the center.

Serve immediately.

NOTE:
The measures are approximate and depend upon the size and juiciness of the
melon.  Don’t be afraid to taste, test, and adjust flavourings as needed.
 
Mint comes in a variety of flavours.  I grow my own pineapple mint, apple mint,
liquorish mint,  and chocolate mint, as wel as the traditional English, spearmint
and peppermint.  Pineapple mint (Mentha suaveolens 'Variegata') is a cultivar
of apple mint


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