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Receptes i gastronomia Receptes salades Receptes veganes

Sopa de meló – Melon soup

Melon soup

Ara que (no) tinc temps, em dedico a proposar receptes per al GNOME Cookbook.

Potser penseu que la sopa de meló són unes postres, però no! És un primer plat fàcil de preparar, boníssim i refrescant. Jo faig servir meló “pell de gripau“, però suposo que podeu fer servir qualsevol tipus de meló. Normalment s’afegeixen encenalls de pernil salat a la sopa, però jo en faig una versió vegetariana (sense pernil), i ningú no es queixa 🙂 Si sou vegans, només cal que utilitzeu nata i iogurts de soja; queda igual de bé (és com la cuino ara).

La foto és antiga i no és gaire bona, o sigui que ja miraré de reemplaçar-la un dia d’aquests.

Sopa de meló

Ingredients (per a 4 persones):

  • 1 kg de meló
  • 150 ml de nata líquida
  • 1 iogurt natural
  • pebre mòlt
  • sal
  • fulles de menta fresques

Preparació:

1. Peleu el meló i traieu-ne les llavors.

2.Separeu un parell de talls del meló i talleu-los a trossos, o feu-ne boletes. Deixeu-los a banda. Feu a trossos la resta del meló, poseu-lo en una batedora i afegiu-hi el iogurt i la nata. Bateu-ho bé.

3. Poseu la crema en un bol gran i assaoneu-la amb sal i pebre al gust. Deseu-la a la nevera fins al moment de servir-la.

4. Just abans de servir la sopa, aboqueu-la als plats i afegiu-hi unes quantes boletes (o trossos) de meló. Per a la versió no vegetariana, tireu-hi també uns quants encenalls de pernil salat; diuen que, si el poseu en el microones un parell de minuts, queda cruixent i bo (però jo mai no he posat pernil a la sopa, o sigui que, si després no és bo, no us queixeu, eh!). Decoreu-ho amb una mica de pebre i amb un parell de fulles de menta (també les podeu picar, si voleu).


In English

Another recipe for the GNOME Cookbook.

Despite what you may think, this is not a dessert but a starter! This soup is easy to prepare, delicious and refreshing. I use “piel de sapo” melon, which is big and heavy, and has a yellowish flesh, but you can use any type of melon -cantaloupe is just fine. Chopped prosciutto is usually added to the soup, but I’ve always prepared a veggie version and nobody has complained so far 😉 The picture above is not great, so I’ll try to replace it… If you are vegan, just use soy milk cream and yoghurt; it works just as well (that’s how I cook it now).

Melon soup

 
Ingredients (4 servings): 

  • 1 kg melon
  • 150 ml milk cream
  • 1 natural yoghurt
  • ground pepper
  • salt
  • fresh mint leaves

Preparation

1. Peel the melon/melons and remove seeds.

2. Cut a couple of slices, chop them (or cut out balls from them) and put aside. Chop the rest of the flesh, place it in a blender and add the yoghurt and the milk cream. Mix well.

3. Place mixture in a large bowl and season with salt and ground pepper to taste. Put in the fridge until you want to serve it.

4. Just before serving, pour the soup into soup dishes and add in some melon balls/chunks. For the non-veggie version, add some chopped prosciutto too (you can heat it in the microwave for a couple of minutes until crunchy). Decorate with a sprinkle of ground pepper and the mint leaves.

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