(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.



  Spiced Blueberry Grunt Desserts
  Tiramisu Desserts
  Grilled Canadian Feta and Zucchini Ribbon Skewers with Creamy Lemon, Pepper and Oregano Sauce B.B.Q.
  Austin's Maritime Seafood Chowder Soups/Chowders
  Grilled Fish and Peppers B.B.Q.
  Glazed Lemon Pound Cake Cakes / Squares
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East