Superb Winter Melon and Bacon Potage Soup

Name: Superb Winter Melon and Bacon Potage Soup
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Winter melon; 1/2 Onion; 2 tbsp Butter; 500 ml Milk; 2 tbsp Heavy cream; 6 sheets Bacon (thinly sliced); 2 Soup stock cubes (consommé); 1 dash Salt; 1 Parsley (chopped)

cookpad.japan @cookpad_jp

I had winter melon potage when I visited Kyoto. I arranged my own version of the recipe, and I successfully made a delicious potage!

Stir on low heat while warming up the soup so it doesn't burn.
It is also delicious chilled. Recipe by Ponie

I had winter melon potage when I visited Kyoto. I arranged my own version of the recipe, and I successfully made a delicious potage!

Stir on low heat while warming up the soup so it doesn't burn.
It is also delicious chilled. Recipe by Ponie

cookpad.japan @cookpad_jp

I had winter melon potage when I visited Kyoto. I arranged my own version of the recipe, and I successfully made a delicious potage!

Stir on low heat while warming up the soup so it doesn't burn.
It is also delicious chilled. Recipe by Ponie

I had winter melon potage when I visited Kyoto. I arranged my own version of the recipe, and I successfully made a delicious potage!

Stir on low heat while warming up the soup so it doesn't burn.
It is also delicious chilled. Recipe by Ponie

Saved

Ingredients

4 servings

300 gramsWinter melon
1/2Onion
2 tbspButter
500 mlMilk
2 tbspHeavy cream
6sheets Bacon (thinly sliced)
2Soup stock cubes (consommé)
1 dashSalt
1Parsley (chopped)

Saved

Steps

1

In a pot, boil water with a pinch of salt. When it comes to a boil, add the winter melon and cook for 10 minutes. Strain to remove water off of the winter melon.
2

Heat the pan on medium heat, add butter (2 tablespoons), chopped onions, and a pinch of salt and saute until the onion becomes clear.
3

Using the same pan, after removing the onion, cook bacon (cut into 1cm width) on medium heat until slightly browned.
4

Blend the winter melon from step 1, the onion from step 2, milk and cream in a blender. Put it back into the pot, add consommé cubes and warm it on low heat making sure not to burn it.
5

When the soup has warmed up, add bacon from step 3, and the dish is ready.
6

Garnish with as much parsley as you want! This soup is also great chilled in the hot summertime.