Cold Melon Soup

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Credit: Walter Royal
Skills for Culinarians Day Cookbook, July 2004


2 Catawba melons
2 sugar baby melons
1 yellow-flesh watermelon
1/2 cup honey
Frangelica to taste
2 t lemon thyme
1 T Chopped fresh mint
Juice of 1 lemon
1 t white pepper
Salt to taste
1 cup heavy Cream, plus more For garnish
Nasturtium blossoms


1) Cut open melons, remove seeds.

2) Combine pulp in blender; puree with honey, Frangelica, lemon thyme, mint, lemon juice, salt and pepper and heavy cream.

3) Chill for 45 minutes before service.

4) Serve in Chilled bowl with whipped cream and Nasturtium blossoms.


8 portions



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