menupics.jpg Chilled Melon Soup with Anise Hyssop
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Serves 6

2 ripe cantaloupes
2 cups champagne
1 tbsp sugar
1 oz. anise hyssop leaves, for garnish
1 tsp salt

Method
Peel and seed one of the cantaloupes. Cut into 1-inch chunks and place in blender with the champagne and sugar. Blend for one minute. Strain; chill for thirty minutes.
Cut the second melon in half and seed
Take a spoon and shave out the meat of the melon in thin ribbons and place in a chilled bowl. Refrigerate until ready to serve.
Laddle the blended chilled soup over the melon ribbons. Wash anise hyssop leaves, cut into thin slices, and sprinkle on soup for garnish

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