Spring ham broth with melon

Ingredients

1	Onion, peeled and halved
600 g	Bacon hock (Main)
2	Garlic cloves, whole peeled
1	Carrot, peeled and halved
1 stalk	Celery, halved
1	Bouquet garni
1 cup	Dry white wine
3 Ltr	Water
1	Rock melon
2 Tbsp	Fresh mint, finely chopped

Directions

1. Place all ingredients (except melon and mint) in a large pot and simmer gently for two hour.
2. aste for seasoning. Strain through a sieve lined with muslin. You want the soup to be very clear.
3. Discard the solids or eat them separately. Allow broth to cool down then chill in fridge till cold.
4. Scoop out as many balls from the melon as possible.
5. Serve in soup bowls, plop in some melon balls and sprinkle with mint. - Detours, HoS