Recipe - Melon Soup I

1 Whole Chicken ; 4 to 5 lbs
3 pound Pork blade roast
Salt; to taste
Freshlyground black pepper;
to taste
4 qt Chicken stock
2 Onions; quartered
4 Carrots; peeled, and
Roughly chopped
4 Celery sticks; roughly
chopped
2 Garlic heads; cut in half
6 Bay leaves
6 Sprigs Fresh thyme
2 teaspoon Black peppercorns
Cheesecloth
1 lg Honeydew melon
One fourth cup Finelychopped fresh parsley

Season the chicken and pork roast with salt and pepper. Place the meat in a
large stock pot. Add the onions, carrots, and celery. Pour water over the
chicken and pork roast (about 3 to 4 quarts). In a double piece of
cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay
leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece
of twine, tie the cheesecloth closed, forming a pouch. This is called a
bouquet garni. Place the garni in the stock pot and cover. Bring the liquid
to a boil and reduce to a simmer. Cook until the chicken and pork are very
tender, about 1 One half hours. Skim off any scum that has risen to the top.
Remove the chicken and pork from the pot. Pick the meat from the chicken
and discard the carcass. Slice the chicken and pork meat into 1/4inch
slices. Set the meat aside. Strain and reserve the liquid. Season the
reserved liquid with salt and pepper.

Using a sharp knife, cut 2 inches off the top of the melon and reserve the
top. Using a spoon, scrape out the seeds of the melon and discard. Using
the sharp knife, cut away as much of the melons flesh as possible, but
still leaving the whole melon intact. Try to cut pieces that are about
1inch in thickness. Cut the flesh into 1inch pieces. Place the melon in
the stock pot and cover with the reserved liquid. Make another bouquet with
the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in
the melon and cover with the reserved melon top. Bring the liquid to a boil
and reduce to a simmer. Simmer the liquid for about 1 hour. Carefully
remove the top of the melon and add the chicken, pork meat and reserved
melon pieces, replace cover, and continue to cook for about 20 to 25
minutes, or until the melon is tender. Add the parsley. Carefully remove
the melon from the pot, using two large spiders. Place the melon in a large
decorative bowl. Ladle the remaining liquid from the ot into the melon and
around the melon. Serve the soup hot.

This recipe yields 8 to 10 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A77 broadcast 11121997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11151997

Recipe by: Emeril Lagasse