Spanish Food and Drink Ideas
This is an amazing light cream soup made with melon, veal broth, sherry and spices. Unusual sweet and hearty meal, perfect for a special occasion!
For US to UK equivalents see this rough guide
- 1 melon
- 2 tbsp butter
- 1 pint veal stock
- 3 egg yolks
- 1 tbsp cream
- 1 tbsp pepper -
- 2 tbsp Sherry
- 1 tbsp parsley
Peel the melon and remove the seeds. Cut in to medium cube sized pieces.
Melt the butter in a pan and fry melon pieces for 5-6 min. Add veal stock, salt and pepper and cook for another 10 min.
Once the melon is soft and tender filter the soup and separate the melon chunks. Make sure to filter them well! Boil the soup again on low heat.
Add cream and egg yokes. Simmer for 5-8 min.
Keep in fridge to chill. Serve cold.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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