Melon Soup


As refreshing as it gets, and a delicious tease for those with a sweet tooth.


1 quart water
3 ounces raw almonds, finely ground
2 egg yolks
2 tablespoons sour cream
Salt and freshly ground pepper
1 melon
2 tablespoons chopped dill
1 ounce almond slivers, toasted

Yield: 4 Servings


In a large pot, bring the water to a boil, then add the ground almonds. Bring back to a boil over low heat, then turn off the heat, cover and leave 15 minutes to infuse. Filter through a fine sieve. In a large bowl, beat the egg yolks with the sour cream. Add the warm infusion a little at a time, stirring all the while. Allow the mixture to cool. Season with salt and pepper to taste. Cut the melon in half and remove the seeds. Cut the flesh into small dice, and add to the soup. Serve with a garnish of dill and almond slivers.