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. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
