This soup is a great bet for brunch or a first course! The play of textures from cantaloupe and Prosciutto di Parma give it a unique elegance. The tang of lemon balances the fennel’s licorice notes and its vibrant colors will make any table look exquisite. It’s fairly quick to prepare and provides an excellent carrier for all the complex flavors in this soup. This cantaloupe and prosciutto soup hits the spot – it’s comfort in a bowl!
- 3 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped fennel
- 1 small yellow onion, small diced
- 1 large ripe cantaloupe, peeled, seeded, cubed
- 4 slices Prosciutto di Parma, thinly sliced
- Lemon juice, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped chives, for garnish
In a large skillet heat 1 tablespoon of the oil over medium-low heat. Add fennel and onion; cook, without browning, about 5 to 7 minutes until transparent. Add half of the cantaloupe; cook, about 5 minutes, stirring frequently, until cantaloupe is cooked through.
Place mixture into food processor; add remaining cantaloupe. With processor running, slowly add the remaining 2 tablespoons olive oil. Season to taste with lemon juice and salt. Process until mixture is completely smooth, 2 to 3 minutes.
To serve, ladle soup into four shallow soup bowls; top each with prosciutto, chives and freshly ground black pepper.
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