Cantaloupe Soup With Crispy Ham and Basil – Eat With Your Eyes


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

  1. Heat oil over medium heat in stock pot.Cook onions until soft and translucent (but not browned).
  2. 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.
  3. Remove from heat and cool slightly before blending in blender in small batches, or in pot with an immersion blender.
  4. 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.
  5. 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.
  6. Sprinkle ham bits and basil leaves in center of soup before serving.


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