|Melons||3 Small, remove pulp and freeze shells|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange||1 , thinly sliced|
Puree melon pulp; blend in remaining ingredients except orange and nutmeg.
Cover and chill until ready to serve.
Serve soup in frozen melon shells; garnish with orange slices and a dash of nutmeg.