Kalo-Kairines Sou/pes

Tis Elenas

To loipon - Epian mas. Emas pou nomizoumen oti eimaste anoihtokardoi kai filoxenoi kai genewdoroi ombiouhoi, epian mas na eimaste xehasiarides, aproetoimastoi kai parwpidiasmenoi. Pws emporesa na xihasw tin soupa? Pws ekatafera n amin symperilavw stin ankoinwsi peri tou 3imerou panygirikou to prwto prwto course, tin soupa tis elenas? Pera apo tin eklektiki efhioilogia pros to meros tis AM, tin opoia twra epekteinw kai stin Elena, ws kalosorisma kai stohevmeno efhodwro idou mia syntagi kalokairinis soupas tin opoia efaa mian fora stin Souidia, ena septemvri se ena parko, kai tis opoian tin parousa syntagi apemplexa apo to www. gia tis Elenas tin mania (ean tin kameis vale poly champagnia!) plus ena link apo to panepistimio pou krata tou Joyce ta notebooks - wspou na evrw lefta na ta gorasw egw- me summer soups.
Pithanwtata i vivlos pou ehei i Elena na symperilamvanei ola ta pio panw synatgologimata - ma xerwntas pws voura anamesa sta pliktra kai stis selides, anamesa ston Krapp kai ston Estragon, metaxi mpananas kai rologiou, metaxy kassetofwnou kai eswrouhwn, isws ena brief synopsis opws to pio panw, kai to pio katw, na tin voithisei na skeftei ti soupa thelei na mas kamei, hwris poli psaximo se vivlous kai enheiridia, twra tin wra tis megalis agwnias. Isws...

Fysika touton den apasholei ton christo!

Summer Melon Soup with Champagne
Serves four
2 medium cantaloupes
1/2 honeydew
grated zest of 1 orange
1/4 cup honey
1 split of champagne
Garnish: fresh mint
1. Skin, seed and rough chop melons. Place in a large bowl. Add orange zest, honey and champagne. Chill the fruit and champagne for a few hours to macerate the flavors.
2. Puree in a blender or food processor.
3. Serve in chilled cups (or hollowed out melon halves!) and garnish with a mint sprig.