cantaloupe soup

I did my externship at the River Cafe while I was attending The Culinary Institute of America.  I worked with Larry Forgione and Charlie Palmer. Great food. Brilliant Chefs. Every morning, around 8 am, the guys who worked in the kitchen doing prep and dishwashing would make this drink, which I turned into a soup when I became a chef.  It was especially enjoyable on a hot summer/early fall day.

1 large cantaloupe, peeled and seeded, cut in chunks

1 cup orange juice

1 cup half and half

1 teaspoon honey

1/2 teaspoon vanilla

4-6  tablespoons vanilla yogurt

pinch nutmeg

Simple. In a blender combine melon, juice, half and half, honey and the vanilla. Blend until smooth. Chill for several hours or overnight. Divide among soup bowls. Stir the yogurt and add a tablespoon to the top of each serving. Sprinkle with a pinch of nutmeg.


About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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