Difference between revisions of "Cold Melon Soup"
m (→Ingredients: clean up, replaced: [[honeydew (melon)| → [[honeydew melon|) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
Cold Soups are common in both Spain and Portugal. In this recipe, the fusion of the sweet melon and the fresh, tangy [[mint]] create a great palate-cleansing appetizer to have before a more substantial main course. The soup tastes absolutely delicious with white [[port]] or other semi-dry (off dry) [[white wine]]s or even [[champagne]]. This cold soup recipe is served with [[anise seed|aniseed]] Bread and garnished with [[mint]]. | Cold Soups are common in both Spain and Portugal. In this recipe, the fusion of the sweet melon and the fresh, tangy [[mint]] create a great palate-cleansing appetizer to have before a more substantial main course. The soup tastes absolutely delicious with white [[port]] or other semi-dry (off dry) [[white wine]]s or even [[champagne]]. This cold soup recipe is served with [[anise seed|aniseed]] Bread and garnished with [[mint]]. | ||
| Line 11: | Line 11: | ||
* 2 tablespoons dry [[white wine]] | * 2 tablespoons dry [[white wine]] | ||
| − | == | + | == Procedures == |
# Kneed the [[bread dough]] with the [[anise seed|aniseed]] and let it keeping it in a warm place. | # Kneed the [[bread dough]] with the [[anise seed|aniseed]] and let it keeping it in a warm place. | ||
# Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes. | # Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes. | ||
Latest revision as of 11:21, 15 July 2012
Description
Cold Soups are common in both Spain and Portugal. In this recipe, the fusion of the sweet melon and the fresh, tangy mint create a great palate-cleansing appetizer to have before a more substantial main course. The soup tastes absolutely delicious with white port or other semi-dry (off dry) white wines or even champagne. This cold soup recipe is served with aniseed Bread and garnished with mint.
Ingredients
- 200 grams fresh bread dough
- aniseed to taste
- 1 medium sized egg
- 1 honeydew melon
- mint leaves to taste
- 2 tablespoons dry white wine
Procedures
- Kneed the bread dough with the aniseed and let it keeping it in a warm place.
- Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes.
- The bread is determined as cooked when a toothpick inserted in the center comes out clean.
- Remove from oven, cool and slice.
- Place again in oven before serving to toast slightly.
- Meanwhile, open the melon, remove seeds and peel.
- With an electric mixer, mash the melon and add the dry white wine.
- Chill in the fridge.
- Serve the soup in cups garnished with the mint leaves and accompanied by slices of the toasted bread.
- This dish is magical when matched to white port.
