Chilled Cantaloupe Soup with Tarragon Syrup
- Comments()
Martha Stewart Living
- Yield Serves 6
Add to Shopping List
Ingredients
For the Soup
- 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
- 1/4 cup sour cream
- 2 tablespoons honey, or to taste
- 4 teaspoons fresh lemon juice
- Pinch of coarse salt
For the Syrup
- 3/4 cup sugar
- 4 sprigs tarragon
- 1 teaspoon fresh lemon juice
Directions
-
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
-
Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
-
Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
-
Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
I had this soup at a restaurant in St. Louis as I like to try new things and it was so good. I had been looking everywhere for the recipe and finally found it on Pinterest. It is really good and this recipe looks nearly like what I had at the restaurant. I can't wait to try it.
has anyone made this....how did it taste? i want to bring this to my next book club
OK! How syrupy (thick) is the syrup?? Also, I had trouble when I pureed the tarragon. The sprigs wrapped around the blade spindle. Any suggestions?
I've got the issue this recipe came from, and it's 3/4 cup sugar that needs to be added for the syrup.
Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?
missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!