| Zutaten: | |
| 1 | white cantaloupe (reserve part to make small cubes) |
| 2 | leek stalks |
| 1/2 | medium onion |
| 3 | medium potatoes |
| 4 cups | of chicken broth |
| Unsalted butter | |
| Salt to taste | |
Make julienne strips with the onion and rings with the leeks, and fry them in butter. When the onion is crystallized, add the peeled potatoes cut into pieces and stir them in the pan, together with the onion and leeks.
Add 4 cups of chicken broth and cook until the potatoes are tender.
Add cantaloupe cubes (size 1 sq inch approx) and wait until tender.
Remove from the heat and wait until it cools down a bit. Put it in a blender to make a cream and then pass it through a strainer.
Add salt to taste.
Refrigerate and serve cold, topped with the remaining small cantaloupe cubes.
Martha Stegemann
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