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THE WEATHERVANE STORY
CHEF PATRICK COWDEN BIO
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RECIPES
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BEST DISH IN NC NOMINEE - Chilled Cantaloupe Honey Soup
Soup
2 Quarts Cantaloupe, diced
1 Quart Honeydew, diced
1 cup ginger simple syrup
2 pints Strawberries
Ginger Simple Syrup
1/3 cup Ginger, fresh
2 cups sugar
6 cups water
Soup Preparation:
1. In a blender, puree cantaloupe with 3 tablespoons of ginger simple syrup. Place in refrigerator to chill well.
2. Place the honeydew in a blender and puree well with 1 tablespoon of ginger simple syrup. Place in refrigerator to chill well.
3. Puree strawberries in blender. Pass through fine mesh strainer to remove any seeds.
4. To assemble: Ladle cantaloupe puree into soup bowl. Very carefully ladle honeydew puree into the center of the cantaloupe puree. Drizzle strawberry puree around the border that is defined between the cantaloupe and honeydew. Garnish with mint and thinly sliced strawberries.
Ginger Simple Syrup Preparation:
1. Place all ingredients in small sauce pan and simmer for 15-20 minutes.
2. Strain out ginger and allow syrup to cool.
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