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.
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
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
CHILLED MELON SOUP
This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.
Provided by Marie Simmons
Categories Healthy Vegetarian Soup & Stew Recipes
Time 2h40m
Number Of Ingredients 12
Steps:
- Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
- Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
- Refrigerate the soup until chilled, 2 hours.
- Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.
Nutrition Facts : Calories 62.4 calories, Carbohydrate 15.7 g, Fat 0.3 g, Fiber 1 g, Protein 1.3 g, Sodium 97.5 mg, Sugar 11.8 g
MELON SOUP
Provided by Rachael Ray : Food Network
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.;
YIN-YANG MELON SOUP
This is very pretty for a summer dinner, people will think it to you all day to make..just don't tell them how quick it was.
Provided by Dancer
Categories Melons
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
- of the sugar.
- Pour into a pitcher and refrigerate until chilled, about 1 hour.
- Rinse out the blender.
- Add the orange melon, lemon juice and the remaining 1 tbsp.
- of sugar and puree.
- Pour into a pitcher and refrigerate until chilled, about 1 hour.
- At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
- The soups can be refrigerated overnight.
MELON SOUP
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 42
Steps:
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
TWO-TONE MELON SOUP
This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!
Provided by Sydney Mike
Categories Low Protein
Time 5m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
- In a blender puree cantaloupe, then pour back into its bowl.
- Repeat for the honeydew, keeping each pureed melon separate.
- Stir 2 to 4 teaspoons of lime juice into each puree.
- Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
- To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
- If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
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.
More about "two tone melon soup food"
MELON SOUP RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 40 secs
MELON SOUP - MAKING CARBS COUNT
From makingcarbscount.com
Estimated Reading Time 1 minTotal Time 10 mins
CHINESE MELON SOUP (DONG GWAH JONG) RECIPE - FOOD.COM
From food.com
5/5 (2)Category Clear SoupAuthor FriskykittyCalories 413 per serving
- In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
COLD MELON SOUP WITH GINGER - DIABETIC FOODIE
From diabeticfoodie.com
4.7/5 (3)Total Time 8 minsCategory Soups And StewsCalories 86 per serving
7 WINTER MELON SOUP RECIPES: SIMMERED, QUICK, STEAMED ...
From homemade-chinese-soups.com
- Winter melon soup with Chinese pearl barley 薏米 and goji. This soup helps eliminate excess fluid from the body. It is also supposed to help whiten the skin and get rid of acne.
- Winter melon soup with pork. Homestyle winter melon soup. This is a healthy soup recipe for relieving the summer heat. Especially for those who feel thirsty all the time, has scanty urination and is experiencing a loss in appetite due to the heat.
- Winter melon recipe with dried shrimp. This soup is simple and relatively quick to prepare. For days when there's simply not enough time to simmer for over an hour.
- Winter melon recipe with crab meat. Crab meat certainly goes well with winter melon. All the ingredients are diced so each spoonful will contain a bit of mushroom, melon, and crab meat.
- Steamed winter melon soup. Michaela den via Wikimedia Commons. This recipe came from Terry Tan's The Asian Cook. More details about this book is in my recommended book list.
- Winter melon recipe with straw mushrooms. This soup is suitable for people suffering from heat stroke and stuffiness due to summer heat. Ingredients.
- Winter melon recipe with konbu. Ingredients. 200g winter melon. 75g konbu. 500ml water. Salt and pepper. Directions. Peel the winter melon and cut into small pieces.
WINTER MELON SOUP (冬瓜汤) - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 3Calories 243 per servingCategory Soup
MELON SOUP RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (1)Author Curtis AikensServings 8Difficulty 35 min
CHILLED CUCUMBER MELON SOUP - FEASTING AT HOME
From feastingathome.com
5/5 (8)Total Time 15 minsCategory AppetizerCalories 95 per serving
TWO MELON SOUP - A HIGH IMPACT, LOW EFFORT RECIPE - MOCADEAUX
From mocadeaux.com
Estimated Reading Time 5 mins
MELON SOUP - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory StartersServings 4
WINTER MELON SOUP (TUNG KUA TONG) - MALAYSIAN CHINESE KITCHEN
From malaysianchinesekitchen.com
Reviews 2Category SoupCuisine ChineseTotal Time 1 hr 40 mins
TWO MELON SOUP RECIPE BY ALLISON BECK - THE DAILY MEAL
From thedailymeal.com
3.5/5 (15)Estimated Reading Time 30 secsServings 8
TWO MELON SOUPS - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 30 mins
TWO-TONE ROOT VEGETABLE SOUP - CANADIAN LIVING
From canadianliving.com
TWO-TONE CHILLED MELON SOUP : SOUP
From reddit.com
RECIPE OF THE MONTH | MELON SOUP - TOPS CLUB
From tops.org
THAI BITTER MELON SOUP RECIPE - AUTHENTIC THAI RECIPES ...
From thaicookbook.tv
TWO-TONE MELON LOLLIES | RECIPE | MELON, LOLLIES, FROZEN ...
From pinterest.com
TWO-TONE MELON LOLLIES | RECIPE | HEALTHY DRINKS FOR KIDS ...
From pinterest.com
TWO-TONE MELON LOLLIES | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
YIN YANG MELON SOUP RECIPES
From tfrecipes.com
WW FIRE AND ICE MELON SOUP 2 PTS RECIPES
From tfrecipes.com
TWO-TONE MELON SOUP RECIPE - FOOD.COM | RECIPE | MELON ...
From pinterest.com
WWW.ROBERTROSE.CA
From robertrose.ca
TWO-TONE MELON LOLLIES | RECIPE | FOOD, HEALTHY DRINKS ...
From pinterest.co.uk
MELON MERCHANT OFFERS UP TASTY TREATS | THE STAR
From thestar.com
TWO TONE MELON SOUP - TFRECIPES.COM
From tfrecipes.com
ASTRAY RECIPES: TWO MELON SOUP
From astray.com
SORANO STYLE AFTERNOON TEA MELON DELIGHTINFINITY POOL IN ...
From soranohotel.com
HOW TO COOK MELON SOUP - AFRICAN FOODS
From africanfoods.co.uk
COLD MELON SOUP WITH GINGER - FOOD NEWS
From foodnewsnews.com
TWO-TONE MELON SOUP WITH MINT [OC] : FOOD
From reddit.com
FRANCESCA'S CULINARY DELIGHTS: TWO-TONE MELON SOUP
From morelovethancalories.blogspot.com
TWO MELON SOUP RECIPES
From tfrecipes.com
10 BEST MELON SOUP IDEAS | CHILLED SOUP, SUMMER SOUP ...
From pinterest.com
TWO-MELON SOUP - CANADIAN LIVING
From canadianliving.com
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love