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. 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 Return to:
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