Soupe de Melon

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a medium-sized melon, preferably a cantaloup, and not too ripe; cut it in smallish pieces. Cook it in butter in a deep saucepan, season it with salt and pepper, add a little chopped chervil and a sufficient quantity of boiling milk. (For an average size melon two pints would make enough soup for six or seven people.) Bring to the boil and let it simmer about half an hour. Pass it through a fine sieve and just before serving add a liaison of two yolks of eggs diluted in two tablespoonfuls of fresh cream. Throw in plucked chervil, see that it is well seasoned and serve with the soup small cubes of melon fried in butter, also croutons.