Cantaloupe Soup With Port Syrup And Pancetta

1. 1

   Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes, or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl, cover and chill.

2. 2

   2. Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

3. 3

   3.Combine cantaloupe, honey and salt in a blender, and process until smooth. Ladle the soup into shallow bowls, dollop syrup over soup, and sprinkle with pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.