Cantaloupe Soup With Crispy Ham
1 cantaloupe, peeled, seeded and cubed (about 4 c.) 1 T. vegetable oil 1 small onion, peeled and chopped 1 c. chicken or vegetable stock Salt and pepper to taste Juice from one lime 3 slices prosciutto Grated zest of one lime
Heat oil over medium heat in stock pot.
Before serving, thinly slice and chop prosciutto into small pieces. Fry over medium high heat until browned and crispy. Remove from heat and pat with paper towel to remove excess oil. Sprinkle ham bits and grated lime zest over top of serving bowls before serving.
Spicy and Sweet Honeydew With Pepper Bacon
1 cantaloupe 1/2 c.
Seed and peel the honeydew melon. Cut into small cubes. Put remainder of honeydew melon, jelly, red pepper flakes and yogurt into blender and blend until smooth. Pour through a fine sieve to avoid the pulp, if desired. I personally love the pulp but I'm a Yankee. Chill. When ready to serve, pour soup into bowls, sprinkle with cracked black pepper and garnish with pepper bacon.
The Yankee Chef
..........It's Just That Simple!