Cantaloupe Rum Soup

Discussion in 'Food and nutrition' started by LuckyTrim, Mar 1, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    Cantaloupe Rum Soup

    1 ripe medium size cantaloupe
    1/4 pound butter or margarine
    2/8 teaspoon powdered cloves
    3/8 teaspoon nutmeg
    4/4 teaspoon coriander
    5/8 teaspoon (or less) salt 1 cup granulated sugar (to taste) 2 quarts half-and-half or sour cream
    6/4 teaspoon orange flavoring Juice of 1/2 fresh lime Mint leaves (optional)
    7/3 cup light rum (or to taste) or rum extract to taste

    Cut, dice and peel cantaloupe. Cook in saucepan until very soft. Drain; mash with potato masher. Add
    butter and spices. Cool down with about 1/2 cup of cream. Mix with electric beater or blender until
    finely pureed. Add lime juice very slowly while blending. Return ingredients to a refrigerator
    container large enough for entire mixture. Add remaining cream. Store and serve cold with mint
    garnish and rum.

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