(POSTED: May 5, 2005)

Cool Cantaloupe Soup with Basil Cream

Ingredients
 1 cantaloupe (2 1/2 pounds), cut into 1-inch pieces
 2 tablespoons fresh lemon juice
 1/4 teaspoon fresh lemon zest
 2 tablespoons chopped mint leaves (about 2 sprigs)
 1/8 teaspoon salt
 1 cup heavy cream
 2 tablespoons superfine sugar
 1/2 cup packed basil leaves
 3/4 cup champagne

1.
Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped. Add the mint leaves and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.

2. Make the basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened. Add the basil and process until thick -- about 20 seconds -- and set aside. Add the champagne to the soup right before serving. Divide evenly among four bowls and top with the cream.



  Salmon Burgers with Lemon and Capers Side Dishes
  Crab Cakes Side Dishes
  BBQ Stuffed Trout w/ Lemon & Peppercorns B.B.Q.
  Parmesan Chicken Tenders with Honey Apricot Dipping Sauce Chicken
  Cozze al Forno (Broiled Mussels) Seafood
  Eggplant Caponata Appetizers
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2015 eDining.ca Website design by Cossette East