Melon and Potato soup

Recipe Categories : | Mexican | Soups | Potatoes | Melons | Almonds | MAIN INDEX |

Serves : 6

Ingredients :

• ¼ cup slivered almonds
• 1½ lb russet potatoes, peeled and coarsely chopped into ½" chunks
• 4 cups milk
• 1 serrano chili, stemmed and halved
• ½ tspn salt
• 1 medium cantaloupe, halved, seeded, pulp scooped out
• 1 lime, cut into 6 thin rounds

Preparation and Cooking Instructions :

1. Spread the almonds in a heated ungreased skillet or on a microwave-safe plate. Stir over medium-high or microwave, uncovered, on HIGH until toasted, about 3 minutes. Let cool. Coarsely chop and set aside.
2. Put the potatoes, milk, chili powder, and salt in a large pot. Bring to a boil, reduce the heat, partly cover, and simmer until the potatoes are almost disintegrating, about 15 minutes. Set aside to cool to room temperature. Remove and discard the chili pepper pieces. Purée the potato mixture with the melon pulp. Return the purée to the pot or a microwave-safe bowl and reheat.
3. Ladle the soup into individual bowls. Sprinkle the chopped almonds over the top and float a lime slice to the side in each bowl. Serve immediately.
4. Cooks note : When scooping out the melon pulp, take care to avoid the green part next to the rind. It will lend an unpleasant bitter taste to the soup.