Cantaloupe Soup with Port Syrup and Pancetta

Name: Cantaloupe Soup with Port Syrup and Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters cubed seeded peeled cantaloupe, chilled (about 1 [3-pound] melon); 2 Tbsps honey; 57 grams pancetta or lean ham, cut into thin strips; 237 milliliters port wine; 0 teaspoons salt; 2 Tbsps sugar

Cantaloupe Soup with Port Syrup and Pancetta might be just the soup you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 278 calories, 4g of protein, and 6g of fat per serving. This recipe serves 4. Head to the store and pick up salt, honey, pancetta, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup.

Ingredients you will need

Sugar

Wine

Equipment you will use

Sauce Pan

Remove syrup from heat.

Ingredients you will need

Syrup

Pour into a bowl; cover and chill.

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Bowl

Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp.

Ingredients you will need

Pancetta

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Frying Pan

Remove from pan, and drain on paper towels.

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Paper Towels

Frying Pan

Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta.

Ingredients you will need

Cantaloupe