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Melon Soup

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Ingredients
  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
  Nutmeg/Cinnamon 1 Pinch
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Melon

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