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Cantaloupe Soup with Port Syrup and Pancetta

Yield 4 servings (serving size: 1 cup soup, 1 tablespoon syrup, and 1 tablespoon pancetta)

Ingredients

  • 1 cup port wine
  • 1 1/2 tablespoons sugar
  • 2 ounces pancetta or lean ham, cut into thin strips
  • 6 cups cubed seeded peeled cantaloupe, chilled (about 1 [3-pound] melon)
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon salt

Nutrition Information

  • calories 243
  • caloriesfromfat 9 %
  • fat 2.5 g
  • satfat 0.8 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 3.3 g
  • carbohydrate 38.6 g
  • fiber 1.9 g
  • cholesterol 3 mg
  • iron 0.8 mg
  • sodium 157 mg
  • calcium 30 mg

How to Make It

  1. Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.

  2. Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

  3. Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.