Melon Soup I
| Yield: | 8 Servings |
| Categories: | Stews, Soups |
| 1 | Whole Chicken -; 4 to 5 lbs | |
| 3 | lb | Pork blade roast |
| Salt; to taste | ||
| Freshly-ground 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 | ts | Black peppercorns |
| Cheesecloth | ||
| 1 | lg | Honeydew melon |
| 1/4 | c | Finely-chopped fresh parsley |
Advertisement