Melon-and-Maple Soup Perfumed with Ginger

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4 servings
By Anne Desjardins and Anne Desjardins
November 1998
RECIPE BY Cooking Light

Ingredients

  • 2 cups cantaloupe balls
  • 1/4 cup Muscat or other sweet wine
  • 2 1/2 cups honeydew melon balls
  • 1/2 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons grated peeled fresh ginger

Nutritional Information

  • Calories 193
  • Caloriesfromfat 2%
  • Fat 0.4g
  • Satfat 0.2g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1.2g
  • Carbohydrate 45.3g
  • Fiber 1.9g
  • Cholesterol 0.0mg
  • Iron 0.8mg
  • Sodium 22mg
  • Calcium 43mg

How to Make It

Step 1

Combine the cantaloupe balls and wine in a shallow bowl; cover melon mixture, and chill.

Step 2

Combine honeydew, maple syrup, lemon juice, and ginger in a blender, and process until smooth. Pour into a bowl; cover and chill.

Step 3

Pour 2/3 cup honeydew mixture into each of 4 shallow bowls, and add 1/2 cup cantaloupe balls to each.

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Ratings & Reviews

A good melon soup

detailaddict
April 27, 2015
This was not bad...my favorite is still CL Cool Honeydew-Mint Soup but if I have no mint on-hand this is a close second.  I used all honeydew as I had no cantaloupe and otherwise eyeballed the other ingredients (used minced crystallized ginger); but the flavor combinations were still there.  I served this as a side to CL Spring Pea and Pasta Salad with Chicken and Asparagus for a light supper.
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