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
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
Puree watermelon chunks in blender until smooth.
Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
Chill overnight and serve garnished with a couple of mint leaves atop each bowl.
Combine water and sugar in saucepan.
Bring to boil over medium high heat; stir in lime juice.
Cool then chill.
Working in batches, place watermelon in blender or food processor, cover and blend until smooth.
Spoon off foam, if desired.
Stir diced cucumber, and lime mixture into watermelon puree.
Cover and refrigerate until cold.
Taste and adjust seasoning if necessary.
In a small nonstick skillet gently saute ginger,brown sugar and lime zest over medium heat for 2 minutes.
Add lime juice and simmer until no liquid remains.
Transfer mixture to a blenderor or food processor and add watermelon,mint leaves and sparkling wine/water.
Puree until smooth; strain with sieve into bowl.
Chill soup for at least 3 hours.
Add the melon and sugar to the container of a food processor or electric blender.
Process until smooth and pureed; pour mixture into a large mixing bowl.
Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
Chill until ice cold.
Serve in chilled bowls.
Garnish with mint sprigs.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Crush a few garlic cloves and simmer them in some olive oil to flavor it.
Do not burn or overbrown them.
Add stock to this after barely simmering the watermelon white cubes in it.
Add the dried mushrooms and bay leaf and simmer for about 25 minutes to soften the cubes and to rehydrate the mushrooms.
Serve hot with Tabasco sauce as an option for adding as well as cilantro leaves, shredded bacalao and Parmesan cheese.
Puree watermelon in a blender until smooth.
Add vanilla, sugar, and 3/4 of the sour cream/yogurt; blend well.
Chill overnight.
Garnish with remaining sour cream/yogurt and mint leaves.
Enjoy!
Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
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.
Puree the watermelon chunks (a blender works fine)
te: this is an adopted recipe, and needs a bit of
efore stacking.
-Make Your Watermelon Simple Syrup-.
Place your
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg