Melon Soup with Prosciutto Breadsticks

• 1 ripe honeydew melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups)
• 1/2 cup chopped fresh mint
• 3 tablespoons melon liqueur (recommended: Midori)
• 2 tablespoons fresh lime juice, or more if desired
• 2 tablespoons super fine sugar
• 1 cup ripe cantaloupe balls
• 4 grissini (thin breadsticks)
• 8 thin slices prosciutto, Serrano, or other mild ham
• 2 tablespoons creme fraiche, garnish
• Mint, for garnishing

1. In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar.
2. Taste for acidity, you may add more lime juice here if desired.
3. Place in a pitcher or bowl and refrigerate until well chilled.
4. In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
5. Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
6. To serve, ladle the soup into 4 shallow bowls.
7. Swirl 1 1/2 teaspoons of the creme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl.
8. Arrange 2 breadsticks on the rim of each bowl, and serve.
9. Garnish with fresh mint springs.

honeydew, fresh mint, melon liqueur, lime juice, sugar, cantaloupe, grissini, serrano, creme fraiche

Taken from www.foodnetwork.com/recipes/emeril-lagasse/melon-soup-with-prosciutto-breadsticks-recipe2.html (may not work)