Best Prosciutto And Melon Soup Recipes

Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto image

Provided by Food Network

Number Of Ingredients 15

2 legs lamb, boned
3/4 cup plus 3 tablespoons olive oil, divided
4 garlic cloves, chopped and divided
1 teaspoon each curry powder, dried fine herbs, dried rosemary
1/4 cup pastis or pernod
1 loaf fresh baked bread
1 tomato, cubed
4 cups baby spinach
3 tablespoons Stilton cheese
1/8 cup balsamic vinegar
1/2 cantaloupe
1/2 cup apple juice
1/2 cup each mango, orange, peach
4 basil leaves
3 thin slices prosciutto

Steps:

Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.

Prosciutto and Melon Soup image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

10 slices prosciutto slices
1 cantaloupe melon, cut into chunks (about 5 cups)
1 (14-ounce) can tomatoes (recommended: San Marzano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 fresh basil leaves, very thinly sliced

Steps:

Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool.
Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper.
Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.