Cold melon soup

In a previous recipe we had seen how to make a refreshing melon cream, a few days ago, we sent this recipe Maruja, a young woman of 78 years in the province of Cuenca. A cold dish, very refreshing with a very special flavor.

This time I was the only student I cook and provided photos to this week's recipe, as I just had to follow the steps Maruja told me in e-mail. It hurts a little break with this heat. ;)

We no longer with the steps and ingredients for this recipe.

Cold melon soup:
- 1 kilo of melon.
- ¼ liter of cream.
- ½ liter of white meat broth.
- A glass of Malaga wine.
- Sal
- White pepper.
- One tablespoon of sugar.

Clean the pipes and remove melon rind.
Put in a blender the melon flesh, a glass of sweet Malaga wine, a tablespoon of sugar, a pinch of salt and a little white pepper and grind it all.

Add the beef broth cool white.

     I should have prepared the classic way with a little veal shank and some vegetables but in my case and considering the accompanying dish, I prepared the soup with some ham stale, but only a small bone to keep taste too powerful and some vegetables: leek, onion, celery, garlic and carrots all in full, and simmered for about 2 hours and then strained).

     If not disponéis broth prepared, you can use a little chicken stock that is soft and not clog the flavor of the soup.

Added the broth, followed by grinding to achieve proper mixing, at the end add the cream to the dish left us creamier.

Check the salt if necessary, and had a strainer for finest we have left.

     Beware of salt, because if accompanied them after the dish with crispy ham better stay somewhat bland as toast ham itself increase its salt.

To make it more palatable, we introduce it in the fridge for about 4 hours.

When serving, garnish with a can ham strips very crisp.