Food Network: Melon Soup with Prosciutto Breadsticks

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Melon Soup with Prosciutto Breadsticks
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 cantaloupe melon, about 3 pounds, inner flesh cut into 1-inch pieces
(about 5 cups)
1/2 cup chopped fresh mint
3 tablespoons Midori liqueur, or Absolut mandarin vodka
2 tablespoons fresh lime juice
2 tablespoons super fine sugar
1 cup honeydew balls
4 breadsticks
8 thin slices prosciutto, Serrano, or other mild ham
2 tablespoons crème fraiche, for garnish

In 2 batches in a food processor, puree the melon, mint, 2 1/2
tablespoons of the liqueur, lime juice and sugar. Place in a pitcher or bowl and refrigerate until
well chilled.

In a bowl, toss the honeydew balls with the remaining 1/2 tablespoon liqueur and let macerate in the
refrigerator.

Cut each breadstick in half crosswise and wrap each piece with a slice of ham.

To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the crème fraiche
into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl.
Arrange 2 breadsticks on the rim of each bowl, and serve.