Ingredients: small several basil leaves,small several basil leaves,1 good sized cantaloupe (4 cups, cubed),2 tablespoons chicken stock,1 tablespoon grapeseed oil,3 slices prosciutto-style ham,salt and pepper,1 medium sweet onion, chopped
Instructions:
- Heat oil over medium heat in stock pot.Cook onions until soft and translucent (but not browned).
- Add melon and chicken stock and bring to a boil.Reduce heat to low and simmer 10 minutes, until melon falls apart when prodded with a spoon.Season with just a pinch of salt and pepper.
- Remove from heat and cool slightly before blending in blender in small batches, or in pot with an immersion blender.
- Serve warm or chill for several hours to serve cold.Before serving, thinly slice and chop ham into small pieces.Fry over medium high heat until browned and crispy.
- Remove from heat and pat with paper towel to remove excess oil.Cook basil leaves in the hams drippings until translucent and crisp (do not stir), remove carefully.
- Sprinkle ham bits and basil leaves in center of soup before serving.
