Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 melon (s) (net melon)
- 1 cucumber (s)
- 150 ml chicken broth
- 100 g cream cheese
- 1 clove garlic
- 3 sprigs dill
Print Recipe
Pin Recipe Instructions
- Quarter and core the melon. Put ¼ of the melon aside. Remove the pulp from the skin of the rest. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon.
- Roughly dice the pulp of the melon and cucumber and puree with the chicken stock, garlic clove and cream cheese using a blender. Mix in the finely chopped dill. Season the soup with salt and pepper and let it cool well in the refrigerator.
- Cut out some small melon balls from the remaining melon quarter with a ball cutter and add to the soup as a garnish.
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