Cantaloupe And Mint Soup With Crab And Curry Oil
James Beard Award-winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, is inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
- Serving bowl
- Spoon
Ingredients
- 1 cantaloupe
- 1 tablespoon curry powder
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 2 tablespoons champagne vinegar
- sea salt
- 2 teaspoons fresh mint leaves
- 1 pound jumbo lump crabmeat
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