Sweet soup can serve as the first hot dish, and cold appetizer, and even dessert. The taste of the dish depends on a combination of basic ingredients and a variety of seasonings. For many adults, such food is unusual, but it can be a real find for children and diet. For example, melon soup is both a treat and a wonderful tool for effective fasting days.
Pick your recipe
You will need
-
- 1 round melon (200 g of pulp);
- fresh berries for decoration;
- 2 tbsp sour cream;
- a few sheets of fresh mint;
- 3 tbsp Sahara;
- powdered sugar for dusting;
- 0.5 cups cream;
- 500 g sweet potato;
- salt and Tabasco sauce to taste.
Instruction manual
1
Cut a small melon into 2 parts and free it from the core (seeds) with a tablespoon. Remove the peel and chop the flesh into small slices. Grind it in a blender to a puree state together with several petals of fresh mint. Garnish the finished cold soup puree with fresh berries (raspberries, strawberries).
2
Melon contains a large amount of water and sugar, so it does not need additional additives. However, if desired, sweet tooth can sweeten the dish with syrup. For its preparation, 3 tablespoons of granulated sugar and the same amount of water are simmered over low heat, stirring constantly, for 10 minutes. Additionally, melon soup can be garnished with powdered sugar.
3
Try to cook an exotic dish from your favorite gourd. Light refreshing soup can be originally decorated in half a round melon instead of a plate and served to guests on a hot summer day. To make the food more nutritious, it is recommended to include sweet potato - sweet potato as one of the ingredients.
4
Wash and peel a pound of sweet potato, cut tubers and dip them in boiling water. Salt to taste and cook until the potatoes are soft (about 20-25 minutes). After this, pour part of the broth through a colander into a clean bowl, make mashed potatoes and season it with a small amount of deposited liquid.
5
Wash and dry the melon, cut it in half along the transverse line and remove the core. Take out the pulp, chop into pieces and scroll in a blender. Hollow parts of the fruit - "plates" for soup - wrap in cling film and store in the refrigerator.
6
Mix potato and melon puree, season the resulting mass with one teaspoon of granulated sugar and 0.5 cups of 20% cream. Cool the melon and sweet potato soup and serve, garnish with a spoon of sour cream and fresh mint leaves.
Useful advice
The spicy taste of potato-melon soup will give an original combination of sugar, salt and spicy seasonings. Try to cook the soup as described in steps Nos. 3-6 and add a pinch of table salt and 2-3 drops of Tabasco sauce from the pulp of pepper Capsicum frutescens. This seasoning is extremely burning, so do not overdo it!