Sweet soup can be used as a first hot course, as a cold appetizer, and even as a dessert. The taste of a dish depends on the combination of the main ingredients and a variety of seasonings. For many adults, such food is unusual, but it can be a real boon for children's and dietary diets. For example, melon soup is both a delicacy and a wonderful tool for effective fasting days.
It is necessary
-
- 1 round melon (200 g of pulp)
- fresh berries for decoration;
- 2 tbsp sour cream;
- a few leaves of fresh mint;
- 3 tbsp Sahara;
- icing sugar for dusting;
- 0.5 cups cream;
- 500 g of sweet potatoes;
- salt and Tabasco sauce to taste.
Instructions
Step 1
Cut a small melon into 2 pieces and free it from the core (seeds) with a tablespoon. Remove the skin and cut the flesh into small slices. Grind it in a blender until puree with a few fresh mint petals. Decorate the finished cold soup with fresh berries (raspberries, strawberries).
Step 2
Melon contains a large amount of water and sugar and therefore does not need additional additives. However, if desired, a sweet tooth can sweeten the dish with syrup. To prepare it, boil 3 tablespoons of granulated sugar and the same amount of water over low heat, stirring constantly, for 10 minutes. Additionally, the melon soup can be garnished with powdered sugar.
Step 3
Try to cook an exotic dish from your favorite melons and gourds. A light, refreshing soup can be arranged in an original way in half a round melon instead of a plate and served to guests on a hot summer day. For a more satisfying meal, it is recommended to include a sweet potato, yam, as one of the ingredients.
Step 4
Wash and peel a pound of sweet potatoes, chop the tubers and put them in boiling water. Season to taste and cook until the potatoes are tender (about 20-25 minutes). After that, drain some of the broth through a colander into a clean bowl, make mashed potatoes and fill it with a little of the set aside liquid.
Step 5
Wash and dry the melon, cut it in half crosswise 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 plastic wrap and store in the refrigerator.
Step 6
Mix the mashed potatoes and melon, season the resulting mass with one teaspoon of granulated sugar and 0.5 cups of 20% cream. Chill the melon and sweet potato soup and serve, garnish with a spoonful of sour cream and fresh mint leaves.
