Best Sharlyn Melon Soup Recipes

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TWO-TONE MELON SOUP



Two-Tone Melon Soup image

This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!

Provided by Sydney Mike

Categories     Low Protein

Time 5m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 4

1 large cantaloupe, ripe
1 large honeydew melon, ripe
8 teaspoons lime juice, fresh
1/2 cup yogurt (optional) or 1/2 cup sour cream (optional)

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!

COLD MELON SOUP



Cold Melon Soup image

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Provided by morgainegeiser

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

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.

Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1

CHILLED CANTALOUPE SOUP



Chilled Cantaloupe Soup image

Chilled Cantaloupe Soup is super easy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

Provided by By: Carol | From A Chef's Kitchen

Categories     Soups and Stews

Time 15m

Number Of Ingredients 8

1 extra large cantaloupe ((orange melon))
1/2 cup orange juice
1 cup Greek yogurt
1/4 cup honey (or to taste)
1 tablespoon white wine vinegar
Salt (to taste)
Orange wedges (for serving)
Basil or mint sprigs (for serving)

Steps:

  • Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
  • Cut into 1/2-inch cubes and place in a large bowl.
  • Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
  • Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

Nutrition Facts : ServingSize 1, Calories 155 kcal, Carbohydrate 34 g, Protein 7 g, Cholesterol 3 mg, Sodium 42 mg, Fiber 1 g, Sugar 32 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g

WINTER MELON SOUP WITH DRIED SCALLOPS



Winter Melon Soup with Dried Scallops image

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

4 dried scallops
2 pounds winter melon
4 cups homemade chicken stock
4 dried black mushrooms, softened in water and coarsely chopped, reserve soaking liquid
2 slices fresh ginger, peeled
1 teaspoon salt
2 tablespoons cornstarch mixed with a 1/4 cup mushroom soaking liquid
1/4 pound shrimp, shelled and deveined
2 egg whites, lightly beaten
Freshly ground white pepper, optional
Cilantro leaves, for garnish

Steps:

  • Cover dried scallops with water and soak overnight or at least 2 hours. Drain and shred into small strings. Reserve soaking liquid. Peel and remove seeds of winter melon. Rinse with water and cut into 1/2-inch chunks. In a 3-quart saucepan, bring the 4 cups chicken stock to boil. Add the winter melon, dried scallop and the soaking liquid, black mushrooms, and sliced ginger. Cover and bring to boil over high heat. Lower heat and let simmer for 5 minutes, or until winter melon is softened. Turn heat back to high, add salt and stir in cornstarch mixture. Add shrimp meat and egg whites. Adjust seasoning. Remove from heat. Serve hot with sprinkles of ground white pepper and chopped cilantro.

WINTER MELON SOUP



Winter melon soup image

Very popular soup in HongKong. Everybody loves this soup in the summer. Many variations are available.

Provided by otto4608

Categories     Melons

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups winter melon, cut in 1 1/2-inch pieces
3 cups chicken broth
4 dried Chinese black mushrooms, soaked in hot water for 20 minutes and diced without stems
2 -3 slices ginger
1/4 cup cooked ham, diced
salt and pepper
spring onion (for garnish)

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.

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