Difference between revisions of "Soupe Glacée de Melon"

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(Created page with " ==Description== Soupe Glacée de Melon <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|p...")
 
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==Description==
 
==Description==
Soupe Glacée de Melon <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=127}}</ref> <ref>{{cite book|last=Thuet|first=Marc |title=French Food My Way |year=2010|publisher=Penguin Group |isbn=978-0-670-06454-0|pages=77}}</ref> <ref>{{cite book|last=Greenspan|first=Dorie |title=around my french table |year=2010|publisher=Houghton Mifflin Harcourt|isbn=978-0-618-87553-5|pages=101}</ref> aka iced melon soup, this is a wonderful treat for a hot summer day.
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Soupe Glacée de Melon <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=127}}</ref> <ref>{{cite book|last=Thuet|first=Marc |title=French Food My Way |year=2010|publisher=Penguin Group |isbn=978-0-670-06454-0|pages=77}}</ref> <ref>{{cite book|last=Greenspan|first=Dorie |title=around my french table |year=2010|publisher=Houghton Mifflin Harcourt|isbn=978-0-618-87553-5|pages=101}}</ref> aka iced melon soup, this is a wonderful treat for a hot summer day.
  
 
==Ingredients==
 
==Ingredients==

Revision as of 17:47, 17 September 2012


Description

Soupe Glacée de Melon [1] [2] [3] aka iced melon soup, this is a wonderful treat for a hot summer day.

Ingredients

  • 3 very ripe French melons
  • several pinches of salt
  • freshly ground black pepper
  • 1 small glass of sweet white wine such as Monbazillac, Sauternes or Barsac
  • iced water
  • some shreds of air-dried ham

Procedure

  1. Open melons and remove seeds.
  2. Remove flesh, preserving juices.
  3. Season the melon parts with salt and pepper.
  4. Include the wine.
  5. Leave to marinate for ~15 min.
  6. Include at least 2 tbsp of iced water, blend to achieve a smooth or slightly grainy consistency.
  7. Chill before serving.
  8. Optional to include a smattering of ham shreds, or feta.


References

  1. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 127. ISBN 978-1-904920-43-4. 
  2. Thuet, Marc (2010). French Food My Way. Penguin Group. pp. 77. ISBN 978-0-670-06454-0. 
  3. Greenspan, Dorie (2010). around my french table. Houghton Mifflin Harcourt. pp. 101. ISBN 978-0-618-87553-5.