This week’s French Fridays with Dorie offering is an intriguing recipe called Cold Melon-Berry Soup. From the commentary in the cookbook I get the impression the soup is meant to be served as a starter or first course at dinner. I just couldn’t get my head around serving this as a soup with dinner. However I could picture it served with breakfast, so that’s what I did.
The “base” of the soup is made by pureeing the meat from half a cantaloupe with lime juice, grated ginger, and a pinch of salt. (I have to confess I forgot the salt. I didn’t miss it, BUT I do enjoy my cantaloupe with a sprinkling of salt so I’m sure it would be good) It is served with in small bowls with melon balls, a few strawberries, and topped off with a sprig of mint.
This “soup” was a fun surprise! I really, really liked it! I kept thinking about it all day, wishing I had more. It made a lovely and refreshing breakfast. It would be beautiful served as part of an elegant brunch. The lime juice added a nice bright, fresh flavor, and I loved the textures of the fruit chunks mixed with the puree.
My husband liked this a lot as well, though he agreed with me that it is hard to picture it as a dinner-time dish. I feel like if I had served it to him at dinner he probably would not have liked it.
The recipe states this makes 4 servings, but we found them to be very small servings. My husband and I ate the whole thing for breakfast as two servings. Keep that in mind if you make this soup.
I’m really curious to see how the other FFwD members decided to serve this soup! Check it out here: LYL: Cold Melon-Berry Soup.
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