By: Chef Kevin Harris, Pictou Lodge
(POSTED: May 23, 2005)

Cold Rhubarb and Honeydew Soup

Ingredients

½ large honeydew, peeled and seeded

600 g fresh rhubarb

2 Tbsp honey

1 Tbsp chopped mint

200 ml water

Yoghurt

Directions

Bring water and honey to a boil in saucepan.  Add rhubarb and cook until soft and mushy (about 10 minutes). Cool completely. 
In a large blender, puree the cold rhubarb, honeydew melon, lime juice and mint.
Serve very cold, with a dollop of yoghurt in the bowl. Garnish with fresh mint.



  Greek Lemon Roasted Potatoes Side Dishes
  Filo Apple Tarts with Cinnamon and Raisins Desserts
  Sticky Toffee Pumpkin Pudding Desserts
  Olde Triangle's Lough Erne Lamb (Braised Lamb Shanks) Lamb and Veal
  Toasted Almond & Caramel Tart Desserts
  Hearty Tex-Mex Brunch Eggs Breakfast Choices
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