Oven Rice
Molly O'Neill
38 ratings with an average rating of 4 out of 5 stars
38
1 hour
Crenshaw Soup
- Total Time
- 20 minutes, plus refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice
- 2cups clear chicken stock
- 1packet unflavored gelatin
- 1½cups Crenshaw or Juan Canary melon in 1-inch dice
- 2cucumbers, peeled, seeded and cut in ¼-inch dice
- 1Vidalia onion, diced
- 2yellow sweet peppers, diced
- 1cup fresh coriander leaves, chopped
- Kosher salt and freshly ground black pepper to taste
- 4scallions, white part only, julienned
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
211 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 34 grams sugars; 11 grams protein; 1470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pass the scooped-out melon through a food mill, or puree it in a food processor and pass it through a fine mesh sieve to make 2 cups. Discard the solids.
- Step 2
In a small pot, bring half of the chicken stock to a boil over high heat. Meanwhile, sprinkle the gelatin over the remaining stock. Add the boiling stock and stir until the gelatin is dissolved. Allow to cool.
- Step 3
Add the remaining ingredients, except the scallions, to a large serving bowl; stir in the melon juice, chicken stock, salt and pepper and top with the scallions. Refrigerate. Serve in chilled bowls.
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