I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice, and cinnamon.
Process for an additional 10 seconds.
Add the cream and honey.
Scrape down the sides and process an additional 10 seconds.
Pour the cantaloupe mixture into a bowl and fold in the yogurt.
Refrigerate for several hours.
To serve place in a bowl and garnish with fresh strawberries.
Cut cantaloupe in half and remove seeds.
Peel each and cut fruit into 1-inch cubes.
Combine half of cantaloupes and 1/2 cup orange juice in container of an electric blender; process until mixture is smooth.
Repeat processing with remaining cantaloupe cubes and an additional 1/2 cup orange juice.
Combine cantaloupe mixture, remaining 3 1/2 cups orange juice and next 3 ingredients, blending well; cover and chill thoroughly.
Garnish with mint leaves, if desired.
Yield:
6 cups.
In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
Blend in orange juice and wine.
Chill thoroughly, about 1 hour.
Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
Remove seeds from cantaloupe and cube the pulp.
Place pulp and cinnamon in electric blender and puree.
Combine orange and lime juices and stir into the puree.
Chill and serve in chilled soup bowls.
Garnish with mint sprigs.
Serves 5.
Soup:
Place the cantalope, lemon
Cut cantaloupe into 1 inch cubes.
Combine 1/2 of cubes plus 1/2 cup orange juice and blend in blender until smooth.
Repeat until all cubes are blended.
Combine cantaloupe mixture with remaining 3 1/2 cups orange juice and next 3 ingredients.
Blend well.
Cover and chill.
Serve in your prettiest bowls, cold. Serves 6.
Peel, seed, and cube the cantaloupe.
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
Peel the cantaloupe and cut it in to cubes.
Place the cantaloupe, orange juice, and mint leaves in the food processor and liquify.
Add the honey and the yogurt, whirl until the mixture is very smooth.
Cover and chill for at least one hour before serving. Garnish with sprigs of mint.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Peel and chop cantaloupe coarsely.
Puree with remaining ingredients in food processor.
Chill until serving time.
Garnish with mint sprigs.
Serves 4.
Half cantalope, discard seeds, scoop out flesh and set aside.
Reserve shells to use for \"bowls\".
Heat oil in a saucepan.
Add onion.
Saute 2 minutes.
Add cantaloupe flesh and tomatoes.
Cook 5 minutes.
Add the next 5 ingredients.
Bring to a boil.
Reduce.
Simmer 5 minutes.
Puree in batches.
Return to pot.
Re-heat.
Ladle into shells.
Top with the last 3.
YUM!
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
thyme and oregano. Let the soup simmer on low heat for
Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
Mix sugar and flour and slowly add to hot mixture, stirring constantly.
Add butter and nutmeg, stir until butter melts.
Cool and pour into prebaked pie crust.
If desired, top with meringue made according to your favorite recipe and brown in oven.
eeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut