Winter Melon Broth

Serves: 6
Total Calories: 437
Prep time:
Cook time:
Total time:


1 watermelon (10 pounds)
1 squab
1/4 pound canned abalone fish steak, diced
1/2 cup chopped mushrooms
1/2 cup chopped canned water chestnut
1/2 cup chopped canned bamboo shoots
2 tablespoons dry sherry
1 teaspoon soy sauce
chicken bouillon
1 teaspoon salt
freshly ground black pepper
1 cup cooked peas
2 tablespoons finely chopped lean Smithfield ham


Wash melon and cut off the top, using a zigzag pattern. Remove melon seeds. Put whole squab, abalone, mushrooms, chestnuts, bamboo shoots, sherry, soy sauce, salt, and pepper in melon. Add bouillon until it comes to within 1/2 inch of top of melon. Set melon on a rack in a deep kettle over 1 inch of boiling water.

Cover and steam over medium heat for 8 hours, adding more water when necessary to keep it at the 1-inch level. Remove melon. Skim fat from soup. Before serving, sprinkle soup with peas and ham.

Nutritional Facts:

Serves: 6
Total Calories: 437
Calories from Fat: 42

This Winter Melon Broth recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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