Made with a variety of spices, Mint Cantaloupe Soup is a recipe for food lovers with bold taste buds. With a fruit infusion mixed in with spice and mint, this is a dish with utmost versatility.
'The Broad Fork' is a cookbook by award-winning chef James Beard and Hugh Acheson. Within this cookbook, this interesting recipe is listed. An easy recipe with minimal ingredients, this soup is officially called Mint Cantaloupe Soup with Crab and Curry Oil. Utilizing uncommon food pairings, the two chefs were able to create a minty, spicy and fruity dish that is best served with a side of white rice.
Acheson wanted to create a dish that explores variety while using underused fruits and veggies. After much exploration and research, this mint-infused soup became the final product.