Summer Recipes: Chef Paul Lynch’s Chilled Watermelon Soup

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What's This?

FireLake Grill House & Cocktail Bar executive Chef Paul Lynch believes in serving the community. He starts by buying his produce from Minnesota farmers. This incentive imbues Firelake with a true Midwestern taste. His over 40 years of experience make him a master in the kitchen and quite a popular chef in town.

We asked Chef Lynch for a recipe he felt personified Summer. He offered his chilled watermelon soup and told us that “since it’s inception, FireLake Grill House & Cocktail Bar has been about regional and seasonal ingredients. Instead of trying to pull substandard quality products from out of season, we think it’s much more in tune to find the freshest, most peak-quality ingredients. The results will be fresher, more nutritious and part of a more natural rhythm with the growing cycle. This provides the flavor and nutrients that are necessary for these seasons.”

Chilled Watermelon Soup

3 cups orange juice
½ cup dry white wine
½ cup honey
¾ teaspoon orange zest
¾ each limes — zest & juice
¼ each cinnamon stick
½ tablespoon coriander seeds
½ cup corn starch
¼ cup lemon juice
¾ gallon watermelon—peeled, seeded, and cut into chunks
2 cups plain yogurt

Method

Boil the orange juice, wine, honey and zest, cinnamon, and coriander seeds together. Once boiled, remove cinnamon and coriander seeds. Create a slurry with the cornstarch and lemon juice, and add to the other mixture. Cook out the slurry and let cool. Blend the melons with the sauce and yogurt. Pour soup through a mesh strainer and garnish with a drizzle of yogurt, a few chunks of watermelon, and mint.

FireLake Grill House & Cocktail Bar is located at the  Radisson Blu Mall of America – 2100 Killebrew Drive, Bloomington, MN 55425, U.S.A. +1 (952) 851-4040

 

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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