Cold Mango Melon Soup

Cold Mango Melon Soup 

Ingredients -

• 1 large Cantaloupe or Honeydew Melon, peeled, seeded, and roughly chopped
• 1 Mango, peeled, seeded and roughly chopped
• 1/2 cup Unsweetened Coconut Milk
• 3 tablespoons Honey
• 3 tablespoons Golden Rum (optional)
• Salt, to taste
• White Pepper, to taste

Garnish:

• 4 tablespoons Crème Fraîche
• Fresh Mint Leaves

INSTRUCTIONS 

 1. Add melon and mango to food processor and process until smooth. 

2. Strain fruit through mesh strainer into medium mixing bowl. 

3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine. 

4. Season with sea salt and pepper. 

5. Cover soup. 

6. Refrigerate 2 to 4 hours. 

7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves. Cool. Enjoy the Cold Mango Melon Soup recipes !!!

Cold Mango Melon Soup Video :

Baked Potato Soup

Baked Potato Soup

Ingredients

• 5 Baking Potatoes
• 2 cups Water
• 1 quart Milk
• 1/2 cup Celery
• 1/4 cup Butter
• 1/2 cup Sour Cream
• 1/3 cup Bacon, cooked and crumbled
• 1/3 cup Green Onion, chopped
• 2 cups Sharp Cheddar Cheese, shredded
• 1 tablespoon Fresh Parsley or Dill, chopped
• Salt and Pepper, to taste

INSTRUCTIONS

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.

You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !

Baked Potato Soup Video :

Cold Cucumber and Yogurt Soup

Cold Cucumber and Yogurt Soup 

Ingredients -

• 2 medium Cucumbers
• 1 1/2 cups Plain Yogurt
• 1/2 teaspoon Salt
• 1/4 teaspoon Dried Mint Flakes
• 1/8 teaspoon White Pepper
• Mint Sprigs

INSTRUCTIONS 

 1. Cut 6-8 thin slices from 1 cucumber, reserve for garnish. 

2. Cut remaining cucumber into ¾-inch chunks. 

3. Add ½ remaining cucumber chunks and ¼ cup yogurt to blender. 

4. Puree until smooth. Transfer to large bowl. 

5. Repeat process with remaining cucumber, salt, mint, and pepper, and 1-cup yogurt. 

6. Combine all soup and stir to combine. 

7. Refrigerate until cold. 

8. Serve in chilled bowls. Garnish with reserved cucumber slices and sprigs of fresh mint. Cool. Enjoy the Cold Cucumber and Yogurt Soup !!!

Cold Cucumber and Yogurt Soup Video :