Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Cold stawberry and melon soup

11 September 2006
Cold stawberry and melon soup

Ingredients

(makes 100 6oz servings)

2lb honey
8 cantaloupe melons
8 honeydew melons
5lb fresh strawberries
4oz mint leaves
10lb plain yoghurt
6 cinnamon sticks
5lb granulated sugar
4 gallons apricot nectar (purée)

Method

De-seed the melons and cut into mouth-size pieces. Cut stems off strawberries and wash. Place melons and strawberries in a pan and cover with apricot nectar.

Add sugar and cinnamon. Heat until the fruit is soft. Allow to cool purée and strain. Stir in the yoghurt. Prepare a day before and chill. Serve at 45°F. Garnish with a fresh mint sprig.

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