How To: Make a melon soup with a crab and fennel garnish

This is an innovative soup. You won't regret trying out this delicious recipe. Juicy cantaloupe and green grapes get a touch of tang with sherry vinegar.

Robert Sisca, Executive Chef at Bistro du Midi shows you his delicious melon soup with crab and fennel. Once puréed, you have a delicious soup and if the demo ended there, many would have been delighted with the result. But the chef then mixed a crab, fennel, herb and fruit garnish that was phenomenal! A pinch of espelette chili powder brought it all together. Good thing he made enough to share with the crowd - might have had a riot on his hands!

INGREDIENTS:

For the Soup

* 1 cantaloupe, sliced
* 2 cups green grapes
* 4 tbsp sherry vinegar
* 2 tbsp verjus
* 1 tbsp olive oil
* salt & pepper to taste

For the Crab & Fennel Garnish

* ¼ lb Jonah crab meat
* ¼ cup cantaloupe, diced
* ½ cup green grapes, sliced
* 1 bulb baby fennel, sliced
* salt & pepper to taste
* espelette chili powder
* 1 tbsp olive oil
* sherry vinegar to taste
* ¼ bunch chopped chives

HOW-TO:

Prepare Soup

1. Cut open cantaloupe and clean out seeds
2. Puree in blender with grapes, verjus liquid and sherry vinegar. Season with salt and pepper. (If melon is very ripe, may need to add water to thin out.) Amount of sherry vinegar will depend on ripeness too
3. Soup is ready to serve or chill

Make Crab & Fennel Garnish

1. Slice baby fennel and put in ice water (optional). This will get the fennel crispy. Slice grapes and put in mixing bowl with fennel, diced cantaloupe and crab
2. Season with salt, pepper, espelette, olive oil and sherry vinegar. Add chives and mix together

To Serve

1. Ladle soup into bowls and top with crab and fennel garnish