Honeydew Soup with Potatoes, Shrimp and Mint

Ingredients

• 400 g potatoes (cooked and diced)
• 400 g honeydew melon
• 500 ml milk
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 3 egg yolks
• 4 tbsp crème fraîche
• mint (for garnish)

Instructions

1. 1.

   Halve the melon and remove seeds. Using a melon baller, scoop 24 beautiful balls from the melon; puree the remaining melon with potatoes and 150 ml milk.

2. 2.

   Sauté butter in a pot until foamy, then stir in the puree and remaining milk; simmer for about 5 minutes, seasoning with salt and pepper.

3. 3.

   Whisk egg yolks and fold into the soup once it has cooled slightly.

4. 4.

   Blend crème fraîche with cream until smooth.

5. 5.

   Serve the soup on plates, topped with melon balls, crème fraîche and mint leaves.