Wednesday, June 2, 2010
Bite with Belkys: Honeydew soup with crunchy prosciutto
Baby it's hot outside, but there's a way to chill out. A South Florida chef showing us how to make the perfect chilled soup. Time to grab a Bite with Belkys.
The Chef: Gonzalo Rivera
The Restaurant: La Marea (inside the Tides Hotel)
The Dish: Honeydew Soup with crunchy prosciutto
1 shallot, minced
2 Tbs. of extra virgin olive oil
salt, to taste
2 ripe honeydew melon, peeled, seeded and cut into small pieces
1 Tbs. of white balsamic vinegar
2 Tbs. of agave nectar
2 oz. of prosciutto, sliced thin and fried until crispy
Method of Preparation:
-Begin by sautéing minced shallots in a little olive oil. Then, add a pinch of salt.
-Next, Blend the diced honeydew with the sautéed shallots, white balsamic vinegar, agave nectar and a dash of salt. Chef Gonzalo says you substitute the white balsamic vinegar with rice wine vinegar. Also, if you don't have agave nectar, you can use a little honey or sugar.
-Now, strain the soup using a cheese cloth inside your strainer and let it chill for at least one hour.
At the restaurant, they serve the honeydew soup with crunchy prosciutto on the side. You can garnish with baby arugula leaves.
Serving Suggestion: Sauvignon Blanc
FOR MORE INFORMATION:
La Marea (inside The Tides Hotel)
1220 Ocean Drive
Miami Beach, FL 33139