Champagne Melon Soup With Raspberry Ice Balls Recipes

MINTED MELON SOUP WITH RASPBERRIES

Steps:

• Cut off the ends of the melon to stabilize it on the cutting board, then remove the rind. Cut the melon in half and remove the seeds.
• Cut half the melon into large chunks and place then in a blender with the orange juice, salt and wine. Add the honey if the melon is less sweet than you prefer. Blend until smooth, pour the mixture into a bowl, and stir in the chiffonaded mint; chill thoroughly in refrigerator.
• Dice the remaining melon and add it to the soup. To serve, ladle the soup into chilled bowls and top with the raspberries and mint sprigs.

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

MELON SOUP

Steps:

• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.

CHILLED MELON SOUP

Steps:

• Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.

RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET

Steps:

• To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
• Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.