Quick & Easy » Melon Soup w/ Crab & Fennel
Print RecipeIngredients
For the Soup
- 1 cantaloupe, sliced
- 2 cups green grapes
- 4 tbsp sherry vinegar
- 2 tbsp verjus (substitute more sherry vinegar or lemon juice)
- 1 tbsp olive oil
- salt & pepper to taste
For the Crab & Fennel Garnish
- ¼ lb Jonah crab meat
- ¼ cup cantaloupe, diced
- ½ cup green grapes, sliced
- 1 bulb baby fennel, sliced
- salt & pepper to taste
- espelette chili powder
- 1 tbsp olive oil
- sherry vinegar to taste
- ¼ bunch chopped chives
How-to
Prepare Soup
- Cut open cantaloupe and clean out seeds
- Puree in blender with grapes, verjus liquid and sherry vinegar. Season with salt and pepper. (If melon is very ripe, may need to add water to thin out.) Amount of sherry vinegar will depend on ripeness too
- Soup is ready to serve or chill
Make Crab & Fennel Garnish
- Slice baby fennel and put in ice water (optional). This will get the fennel crispy. Slice grapes and put in mixing bowl with fennel, diced cantaloupe and crab
- Season with salt, pepper, espelette, olive oil and sherry vinegar. Add chives and mix together
To Serve
- Ladle soup into bowls and top with crab and fennel garnish
Robert Sisca
Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.
A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.
At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.
Bistro du Midi
Robert Sisca, Executive Chef at Bistro du Midi, almost needed a bodyguard at the Cambridge Center Farmers' Market when he demonstrated this innovative soup. Juicy cantaloupe and green grapes get a touch of tang with sherry vinegar. Once puréed, you have a delicious soup and if the demo ended there, many would have been delighted with the result. But the chef then mixed a crab, fennel, herb and fruit garnish that was phenomenal! A pinch of espelette chili powder brought it all together. Good thing he made enough to share with the crowd - might have had a riot on his hands!
Robert Sisca
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