Sharlyn Melon Soup Recipes

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

Steps:

• Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
• In a blender puree cantaloupe, then pour back into its bowl.
• Repeat for the honeydew, keeping each pureed melon separate.
• Stir 2 to 4 teaspoons of lime juice into each puree.
• Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
• To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
• If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

Steps:

• Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

Steps:

• Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
• When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.

Steps:

• Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.

Steps:

• Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
• Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
• To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.

Steps:

• For fancy presentation - remove top of melon.
• Scoop out melon and seeds, reserving 3 cups melon balls.
• Scallop edge of melon.
• In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
• Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
• Just before serving add reserved melon balls and pour soup into the melon shell.
• Sprinkle with almonds and serve immediately.

Steps:

• clean winter melon.
• add all ingredients to pot and simmer for about 20 min, until melon is tender.
• season to taste.
• garnish and serve hot.