KEY POINTS:
Serves 6
600g bacon bones
1 large onion, peeled and halved
2 cloves garlic, peeled
1 carrot, peeled and halved
1 stick celery, halved
Bouquet garni (parsley, bay leaf and thyme wrapped in muslin and tied)
1 cup dry white wine
3 litres (12 cups) water
1 orange melon
Melon baller
Mint, finely chopped
Place all ingredients in a large pot and simmer gently for two hour. Taste for seasoning.
Strain through a sieve lined with muslin. You want the soup to eb 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
