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Home -> Ethnic -> Asia & Pacific Ocean
Ingredients (view qty in metric system instead) 2 1/2 tbsp. corn oil 1 1/2 tbsp. minced fresh shallot 1 1/2 cups chicken broth 1 tbsp. fresh ginger, peeled and minced pinch salt pinch ground mace 1 medium cantaloupe, peeled, seeded and cubed 6 tbsp. sour cream paprika Directions Heat oil in a large saucepan over medium heat. Add shallots and cook until transparent, stirring frequently. Add broth and heat to a boil. Reduce heat and simmer 12 to 15 minutes. Remove pan from the heat and stir in ginger, salt and mace. Cool soup to room temperature. Combine cooled soup and cubed cantaloupe in a food processor and puree until smooth. Transfer to a large bowl, cover and refrigerate several hours until well chilled*. To Serve: Ladle soup into chilled bowls. Garnish with a dollop of sour cream and sprinkle with paprika. *Soup may also be served lukewarm or at room temperature. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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