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