Strawberry Soup With Melon Balls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Cold-ss, Fruit-ss | 4 | Servings | |
INGREDIENTS
| 4 | c | Strawberries, rinsed and |
| hulled | ||
| 1/2 | c | Superfine sugar |
| 1/4 | c | Raspberry or red currant |
| jelly | ||
| 2 | T | Kirschwasser, triple sec or |
| cointreau | ||
| 1/4 | c | Orange juice, or more to |
| taste | ||
| 1 | Casaba, seeded cut into | |
| cubes or spheres or 2 | ||
| ripe | ||
| cantaloupe |
INSTRUCTIONS
Puree strawberries with sugar in a food processor or blender and pass through a sieve. In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit. Ladle out soup and float melon balls over the top. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6718 Posted to MC-Recipe Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 166.6mg
Potassium: 522.8mg
Carbohydrates: 19.2g
Fiber: 4.4g
Sugar: 12.8g
Protein: 2.2g