Chilled Melon and Mint Soup

Yield: 3 qt (3 L)

Portions: 12

Portion size: 8 floz (250 mL)

U.S.

Metric

Ingredients

3 lb

1.4 kg

Galia melon (see note)

3 lb 8 oz

1.6 kg

Charentais melon

(see note)

4 lb

1.9 kg

Honeydew melon

1 lb 4 oz

600 g

Watermelon

to taste

to taste

Lemon juice

to taste

to taste

Sugar

2 oz

60 g

Mint leaves,

finely chopped

Garnish:

as needed

as needed

Mint sprigs

Chilled Melon and Mint Soup

Procedure

1. Quarter the melons. Scrape the seeds from the galia, Charentais, and honeydew melons. Remove as many seeds as possible from the watermelon. Cut the flesh of each type of melon into balls with a ball cutter and place in a bowl. Cover and refrigerate.

2. Scoop the remaining flesh from the melons. Place in a food processor and purée. (Do not use a blender unless you remove all the watermelon seeds first, as it will chop the seeds into fine bits.) Strain to remove watermelon seeds.

3. Taste and, if required, add lemon juice and sugar to taste.

4. Stir in the chopped mint. Pour over the melon balls and chill for at least 2 hours.

5. At service time, ladle into chilled bowls and garnish with sprigs of mint.

Per serving:

Calories, 60; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 15 mg.

Note: If galia melon is not available, use yellow-fleshed honeydew. If Charentais melon is not available, use cantaloupe.

Chilled Melon and Mint Soup

■ TERMS FOR REVIEW

clear soup puréed soup vegetable soup bisque consommé chowder cream soup potage clarification national soup clearmeat coagulation raft

■ QUESTIONS FOR DISCUSSION

1. You have 3 gallons (12 liters) of vegetable soup in the walkin, prepared by a cook on the morning shift.You are going to serve the soup this evening, and your dinner service lasts from 6 until 10 p.m. How should you prepare the soup for service?

2. What are the most important characteristics of a good consommé?

3. Why is it important not to boil consommé during clarification?

4. What is the function of egg whites in clearmeat? mirepoix? tomato product?

5. In what order would you add the following items to a vegetable soup during cooking?

Carrots Shredded cabbage Tomatoes

Barley Diced cooked beef

6. Using Method 1 or 2, describe how you would prepare cream of watercress soup.

Continue reading here: Understanding Meats and Game

Was this article helpful?

0 0