Anne-Sophie Pic Reveals Her Secret 10 Minute Watermelon Warm Up Recipe That’s “Super Light And Easy To Prepare”

It’s watermelon season. If purists like to taste it plain, sometimes accompanied by a few slices of dry ham, it nonetheless lends itself to many variations. Evidence for this delicious recipe was recently shared, on Instagram, by three-star-winning chef Anne-Sophie Pic. Her trick to sublimate this summer fruit? She tops it off in a cold soup and accompanies it with fresh goat cheese and green anise to season it. A modern innovation at a time when mercury is on the rise.

watermelon soup” It is very easy to make »

This summer soup, very light and easy to prepare, of course requires careful selection of the watermelon, and I heartily recommend here the Charentais watermelon with hard flesh. And for the more creative people, it’s entirely possible to incorporate other ingredients in the recipe, explains the chef. For example, watermelon pairs well with watermelon and chilies—a pepper with woody notes from Madagascar—or fresh almonds or orange blossom. Fond of this colorful and fresh creation?

Also to discover: Julie Andrew reveals her 4 secrets to choosing the right watermelon and her magic ingredient to enhance its taste

Here’s a recipe for watermelon soup with green anise and creamy fresh goat cheese from Anne-Sophie Pic:

Ingredients for 4 people:

watermelon soup

  • 2 cantaloupe 1 kg each
  • 20 cl of chilled mineral water
  • 1 tbsp. green anise seeds
  • good salt

Creamy fresh goat cheese

  • 1 fresh goat cheese 120 g
  • 15 cl of extra cold liquid cream
  • 8g gelatin (4 slices)
  • 4 cl of milk
  • good salt

final touches

  • 1 tbsp. teaspoon green anise

watermelon soup

Cut the watermelon in half, then chop it and remove the flesh with a spoon. Mix the meat with mineral water, green anise and a pinch of fine salt. Strain the soup using a fine strainer. Pour the soup into a bowl, cover with cling film and set aside in the refrigerator.

Creamy fresh goat cheese

In a salad bowl, work fresh goat cheese with a spoon to get a smooth paste. In another bowl, beat the very cold liquid cream and set aside in the refrigerator. Soak gelatin leaves in cold water for a few minutes to soften them. Strain them, then add them to the pre-warmed milk in a saucepan. Mix until gelatin is completely dissolved. Pour in goat cheese and mix again. Add the whipped cream and adjust seasoning with light salting. Pour the cream into the bottom of 4 soup bowls and set aside in the refrigerator for 2 hours.

final touches

Just before serving, carefully pour very cold watermelon soup over creamy goat cheese and garnish with some green anise seeds.

Watermelon also goes well with dried pork.

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