SHARLYN MELON SOUP
Make and share this Sharlyn Melon Soup recipe from Food.com.
Provided by Amberh11
Categories Melons
Time 10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
- When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.
Nutrition Facts : Calories 16, Sodium 39, Carbohydrate 4.3, Sugar 4.3
MELON SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
MELON SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 to 10 cups
Number Of Ingredients 10
Steps:
- Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
MUSHROOM, SHRIMP, AND WINTER MELON SOUP
With the refreshing taste of winter melon and umami from dried shiitake mushrooms and shrimp, this soup is a perfect mushroom recipe, especially for summer!
Provided by nukuien
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
- Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
- Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
- Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
- Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 35.3 g, Cholesterol 172.9 mg, Fat 4.2 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 0.7 g, Sodium 944.2 mg, Sugar 1.6 g
HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)
Provided by Fred Ferretti
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut melons in half and remove seeds. Use 3 1/2-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
- Chop all ingredients into 1/4-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within 1/2 inch of top of melon.
- Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
- When softened remove from steamer, garnish edges with crabmeat and serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 20 grams, TransFat 0 grams
COLD MELON SOUP
Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.
Provided by morgainegeiser
Categories Melons
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
- Beat with a fork or wire whisk until blended.
- Chill several hours.
- Serve cold.
- Whisk before serving and garnish each bowl with a few melon balls.
- NOTE: chilling time not included with prep time.
Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1
MELON SOUP
Steps:
- In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
- To serve, spoon yogurt onto melon and stir.
- Garnish: Chopped pistachios.
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