Iced Potato Soup with Honeydew Melon

For the iced potato soup with honeydew melon, first cut the peeled potatoes into small cubes. Cut the shallots into small cubes as well and sauté lightly in a little olive oil. Add the potatoes and pour in the vegetable stock. Flavor with bay leaves, some sea salt and pepper and cook at moderate heat for at least 1 hour. (The potatoes should thicken the stock but not completely break down.) Refrigerate overnight.

The next day, cut the chilled honeydew melon into small cubes and mix into the soup. Season with freshly chopped tarragon, sea salt, pepper and balsamic vinegar. Serve the iced potato soup with honeydew melon, drizzle with a little olive oil and sprinkle with freshly grated Parmesan.

Preparation Tip:

COOKING TIME: About 1 hour takes the iced potato soup with honeydew melon.

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