Cantaloupe Soup
Yield
8 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
cantaloupe
ripe, peeled, seeded, and cut into 1-inch chunks |
*
|
| 6 | ounces |
orange juice, concentrated
|
|
| 1 | cup |
honey
|
|
| ½ | teaspoon |
cinnamon
to taste |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
calvados (apple brandy)
|
*
|
| 1 | x |
mint sprigs
garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
cantaloupe
ripe, peeled, seeded, and cut into 1-inch chunks |
*
|
| 173.4 | ml/g |
orange juice, concentrated
|
|
| 237 | ml |
honey
|
|
| 2.5 | ml |
cinnamon
to taste |
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
calvados (apple brandy)
|
*
|
| 1 | x |
mint sprigs
garnish |
* |
Directions
Purée cantaloupe in blender or processor until smooth.
Stir in remaining ingredients except mint and mix well.
Chill thoroughly.
Serve in chilled stemmed glasses or glass bowls and garnish with mint sprigs.
