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Cold Melon Soup with Cream Cheese

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Cold Melon Soup with Cream Cheese

The perfect cold melon soup with cream cheese recipe with a picture and simple step-by-step instructions.

  • 1 piece Charantais melons, weighed 450 gr
  • Lime juice
  • Agave syrup
  • 2 tbsp Honey
  • 2 tbsp Chopped hazelnuts
  • 2 tsp Grained cream cheese
  • 2 tsp Cinammon
  1. Halve and core the melon, then cut into small pieces and place in the freezer for an hour. So did the soup cup.
  2. In the meantime, slowly heat the honey in a pan and let the hazelnuts caramelize gently while stirring constantly. Then put them on a piece of greaseproof paper and pull them apart and let them cool down.
  3. Now finely puree the melon and season with lime and agave juice.
  4. Now put the finished soup in the well-chilled soup cup, garnish with a dollop of cream cheese, add a little cinnamon and serve with the honey – hazelnut brittle ….. enjoy your meal …..
Dinner
European
cold melon soup with cream cheese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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