Forking: Champagne Soup Aperitif

Follow this slide show's step-by-step guide to making this week's dish.C.M. Redding is back this week, Forking for the New Year. Here's his recipe for champagne soup: Champagne Soup AperitifNote: the recipe is per serving, so adjust accordingly -- you might need more cantaloupe if you're serving more than 2...

By Amy Silverman

December 30, 2008

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Follow this slide show's step-by-step guide to making this week's dish.

C.M. Redding is back this week, Forking for the New Year. Here's his recipe for champagne soup:

Champagne Soup Aperitif

Note: the recipe is per serving, so adjust accordingly -- you might need more cantaloupe if you're serving more than 2 people, for example)

Ingredients:

Bottle of champagne, Brut or Extra Dry (sweeter)

1 cantaloupe

1 lemon

1 lime

1 jalapeno

Orange juice

Bunch of mint

Salt

Directions:

Line the bowls up in assembly line fashion, and into each place:

6-10 melon balls

1/2 cup champagne

2 tbsp O.J.

1 tbsp fresh squeezed lemon juice

½ tbsp fresh squeezed lime juice

½ a fresh jalapeno squeezed in a garlic press - careful only 4-5 drops

1 sprig of mint

Pinch of salt to taste

The beauty of this concoction is you can add more of whatever you want, to taste. For example, add more jalapeno for a more spicy soup. I always recommend more champagne.

Have a similar recipe you'd like to share? E-mail us.

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Amy Silverman is the former managing editor of Phoenix New Times. She is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child.