Thinking about what to serve at your destination weddding…. have you considered serving soup? No I am not crazy.. I know your plans are taking you and your guests to a a warm sunny place…. and soup will make your guests even warmer how unappetizinig… hold on… you can have your soup and have it be an incredibly elegant addition to your destination wedding.
Chilled soups lend a lot of elegance especially when the presentation is as elegant as these, all from Country Living Magazine.
If you are looking for ways to make a big impact without spending a lot of extra money ask your venue…is it soup yet?
What are you planning to serve at your destination wedding?
Ok.. tempted you enough… you can not wait for your destination wedding.. well go to http://www.countryliving.com/ for all of the recipes.
Below is the recipe for the Cantelope Soup with Basil Cream
This recipe has been tested by Country Living
Our refreshing cantaloupe soup, inspired by chef Shawn Lawson, is a cool menu change. Instead of using traditional soup plates, try a mix of pilsner glasses and champagne flutes.
| 1 cantelope | |
| 2 tablespoon(s) | fresh lemon juice |
| 1/4 teaspoon(s) | fresh lemon zest |
| 2 tablespoon(s) | (about 2 sprigs) mint leaves, chopped |
| 1/8 teaspoon(s) | salt |
| 1 cup(s) | heavy cream |
| 2 tablespoon(s) | superfine sugar |
| 1/2 cup(s) | basil leaves, packed |
| 3/4 cup(s) | champagne |
- Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped. Add the mint leaves and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.
- Make the basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened. Add the basil and process until thick — about 20 seconds — and set aside. Add the champagne to the soup right before serving. Divide evenly among four bowls and top with the cream.
