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Name: Melon Soup I
Prep time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 Carrots; peeled, and; 4 qt Chicken Stock; 1 lg Honeydew melon; Black Pepper freshly ground; 2 ts Black peppercorns; 6 Sprigs Fresh thyme; 6 Bay Leaves; 1 Whole Chicken -; 4 to 5 lbs; Roughly chopped; Salt to taste; 3 lb Pork blade roast; 1/4 c Finely-chopped fresh parsley; 2 Onions; quartered; Cheesecloth; 4 Celery sticks; roughly; 2 Garlic heads; cut in half

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INGREDIENTS

4 Carrots; peeled, and
4 qt Chicken Stock
1 lg Honeydew melon
Black Pepper ; freshly ground
2 ts Black peppercorns
6 Sprigs Fresh thyme
6 Bay Leaves
1 Whole Chicken -; 4 to 5 lbs
Roughly chopped
Salt ; to taste
3 lb Pork blade roast
1/4 c Finely-chopped fresh parsley
2 Onions; quartered
Cheesecloth
4 Celery sticks; roughly
2 Garlic heads; cut in half

Servings

INSTRUCTIONS

Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water over the chicken and pork roast (about 3 to 4 quarts). In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top. Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper. Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid. Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour. Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the ot into the melon and around the melon. Serve the soup hot. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-15-1997 Recipe by: Emeril Lagasse

NOTES

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Melon Soup I

4  Carrots; peeled, and 
4 qt Chicken Stock 
1 lg Honeydew melon 
  Black Pepper freshly ground
2 ts Black peppercorns 
6  Sprigs Fresh thyme 
6  Bay Leaves 
1  Whole Chicken -; 4 to 5 lbs 
  Roughly chopped 
  Salt to taste
3 lb Pork blade roast 
1/4 c Finely-chopped fresh parsley 
2  Onions; quartered 
  Cheesecloth 
4  Celery sticks; roughly 
2  Garlic heads; cut in half

Season the chicken and pork roast with salt and pepper. Place the meat in a  large stock pot. Add the onions, carrots, and celery. Pour water over the  chicken and pork roast (about 3 to 4 quarts). In a double piece of  cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay  leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece  of twine, tie the cheesecloth closed, forming a pouch. This is called a  bouquet garni. Place the garni in the stock pot and cover. Bring the liquid  to a boil and reduce to a simmer. Cook until the chicken and pork are very  tender, about 1 1/2 hours. Skim off any scum that has risen to the top.  Remove the chicken and pork from the pot. Pick the meat from the chicken  and discard the carcass. Slice the chicken and pork meat into 1/4-inch  slices. Set the meat aside. Strain and reserve the liquid. Season the  reserved liquid with salt and pepper.    Using a sharp knife, cut 2 inches off the top of the melon and reserve the  top. Using a spoon, scrape out the seeds of the melon and discard. Using  the sharp knife, cut away as much of the melons flesh as possible, but  still leaving the whole melon intact. Try to cut pieces that are about  1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in  the stock pot and cover with the reserved liquid. Make another bouquet with  the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in  the melon and cover with the reserved melon top. Bring the liquid to a boil  and reduce to a simmer. Simmer the liquid for about 1 hour. Carefully  remove the top of the melon and add the chicken, pork meat and reserved  melon pieces, replace cover, and continue to cook for about 20 to 25  minutes, or until the melon is tender. Add the parsley. Carefully remove  the melon from the pot, using two large spiders. Place the melon in a large  decorative bowl. Ladle the remaining liquid from the ot into the melon and  around the melon. Serve the soup hot.    This recipe yields 8 to 10 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-15-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (1294g)
Recipe Makes: 8 Servings

Calories: 414
Calories from Fat: 108 (26%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.2g
Cholesterol 28.8mg		9 %
Sodium 1402.5mg		48 %
Potassium 1398.1mg		37 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 48.8g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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