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Winter Melon Soup Recipe
|Loin pork||1⁄4 Pound|
|Smoked ham/Prosciutto||1⁄4 Pound (Smithfield, Good Quality One)|
|Dark chicken meat||1⁄4 Pound, skinned and boned|
|Chicken stock||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Dry sherry||2 Tablespoon|
|Winter melon||1 Pound, peeled, seeded, and cut into 1/2-inch pieces|
|Pepper white||1⁄8 Teaspoon|
|Minced ginger root||1 1⁄2 Teaspoon|
|Cooked crabmeat||1⁄4 Pound, shredded|
|Mushrooms||1⁄4 Pound, cleaned and thinly sliced|
|Dried lotus seeds||2 Ounce|
Serving size: Complete recipe
Calories 1448 Calories from Fat 453
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 311.5 mg
Sodium 6065.6 mg252.7%
Total Carbohydrates 125 g41.6%
Dietary Fiber 5.1 g20.3%
Sugars 55.4 g
Protein 121 g241.2%
Vitamin A 10.7% Vitamin C 163.2%
Calcium 26.3% Iron 52.9%
*Based on a 2000 Calorie diet
Drain and cool.
Cut the pork, chicken, all but 1 tablespoon ham into 1/4- to 1/2-inch pieces.
Mince reserved tablespoon ham to be used for garnish later.
Pour chicken stock and water into a 5- to 6-quart pot.
Add sherry, diced pork, chicken, ham, and melon.
Season with salt, pepper, and minced ginger root.
Bring to a boil, lower heat, and simmer, partially covered, for 10 minutes.
Stir in shredded crab, sliced mushrooms, and lotus seeds, and simmer 10 minutes longer.