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.



  Florentine Lasagna Rosettes Lasagna
  Grilled Sirloin Steak with Olive Sauce B.B.Q.
  Il Mercato's Mussels Seafood
  Festive Crab Cups Appetizers
  Corn Bread Salad Salads & Pastas
  Pan-Fried Haddock with Apple Blueberry Salsa Seafood
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