The Dahlhouse Recipes

Cold Melon Soup with Tarragon and Dry Sherry

Ingredients:

2 ripe Cantalopes (~2 lb each)
1/4 to 1/2 cup Dry sherry
6 sprigs Tarragon, fresh
Salt and Pepper to taste

Directions:

Split melons in half. Put juices and seeds in sieve and reserve juice (~1/3 cup)
and set aside. Cut 12 melone balls from each melon and set aside. Remove rest of flesh - blend in blender with sherry and reserved juice. Puree until smooth. Add salt and pepper to taste.

To serve, place melon balls in cener of bowl, divide soup evenly around balls.
Place sprig of tarragon on top and chopped tarragon around edges.

From The New York Times, 2/95

Posted by dahl at August 28, 2003 2:23 PM