| MELON SOUP |
Adapted from Farm-Fresh Recipes by Janet Majure.
1 large ripe cantaloupe
1/4 c orange juice
1/4 c honey
1/4 c cream
Nasturtium blossoms or cinnamon for garnish
1. Remove cantaloupe pulp, being careful not to use any green flesh
near the rind. Puree in food processor.
2. Add orange juice, honey, and cream. Pulse until blended.
3. Serve chilled in glass bowls with a washed nasturtium blossom on
top, or sprinkle with cinnamon very lightly.
1 large ripe cantaloupe
1/4 c orange juice
1/4 c honey
1/4 c cream
Nasturtium blossoms or cinnamon for garnish
1. Remove cantaloupe pulp, being careful not to use any green flesh
near the rind. Puree in food processor.
2. Add orange juice, honey, and cream. Pulse until blended.
3. Serve chilled in glass bowls with a washed nasturtium blossom on
top, or sprinkle with cinnamon very lightly.
