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
Puree melon in a blender or food processor. Add remaining ingredients then chill until ready to serve. Garnish with mint sprigs and melon balls.
hour. Slice the bitter melon into 1 to 1 1
e stuffed.
using a melon baller scoop out the flesh
Wash the barley and soak for about 1 hour.
Wash goji and soak for 20 minutes.
Parboil the pork ribs with the ginger, trim off any excess fats.
Cut and clean the melon.
Bring the 1000ml water to the boil, add the pork ribs, melon pieces, barley and the goji.
Bring the water and ingredients back to the boil, then lower to a simmer.
Simmer for 1 hour.
Turn off heat and cover pot and let soup stand for 10 minutes.
Serve.
hem into chunks, placing each melon in separate bowls.
In
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.
Finely chop half of cantaloupe and honeydew and set aside. Puree remaining melon in batches with orange, lime juices and honey in food processor or blender.
Pour into large bowl.
Stir in reserved melon and champagne or wine.
Cover and chill several hours.
Garnish each serving with mint leaves.
Remove melon skin and seeds, cut into 1\" squares. Slice ham into thin slices. Cook broth, 3 1/2 cups water, ginger, green onion, sherry,mushrooms, and melon for 1 hour. Add ham for 10 minutes. Remove onion and ginger before serving. Serve hot.
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.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.
clean winter melon.
add all ingredients to pot and simmer for about 20 min, until melon is tender.
season to taste.
garnish and serve hot.
Place casaba melon, coconut milk, lime juice, ginger, and salt in a food processor. Process until the mixture is smooth, 1 to 2 minutes.
Combine melon, lime juice, sugar, mint leaves, salt, and jalapeno pepper in a blender, and process until mixture is smooth.
Cover and chill.
Serve chilled, garnished with mint sprigs, if desired.
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.