Cantaloupe Soup (Sopa De Melon Escribe) Recipe

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Cantaloupe Soup (Sopa De Melon Escribe) Ingredients

1/2 cup half and half
1 cup cooked, peeled and diced potato
3 cup peeled and diced cantaloupe
1/4 cup dry sherry
1 pinch of salt

A Recipe for
Cantaloupe Soup (Sopa De Melon Escribe)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Cantaloupe Soup (Sopa De Melon Escribe)

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Cantaloupe Soup (Sopa De Melon Escribe) Directions

Keywords: soup

Place the half and half, potato, and cantaloupe in the blender. Blend
to a smooth puree. Stir in sherry. Season to taste. Serve chilled.
If desired, garnish with a sprinkle of nutmeg or lime slice.

Serves 6.

Posted by Bill McGimpsey. Courtesy of Fred Peters.

Serves: 6

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Cantaloupe Soup (Sopa De Melon Escribe) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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