Creamy Heart Soup

Ingredients

   

Directions

  1) Cut the hydromelon in half. Use one half for juice (should yield about two cups).   2) Using a melon scoop, make 1-inch balls of fruit from the other hydromelon half, as well as the voltfruit. If they are not already, set aside until they become room temperature.   3) Cut the radishes into about 1 1/2 inch slices, taking care to keep their heart shape.   4) Mix together the hydromelon juice, sage, and ginger, then add the fruit, radishes, and safflina. Allow the mixture to simmer on low heat for about 20 minutes.   5) To make the roux, melt the butter in a separate pan. Once it is hot enough (when a pinch of flour sprinkled in causes it to bubble), add the flour. Whisk constantly for 5 minutes until mixture is thick and white in color, and has lost the smell of raw flour. Allow the mixture to stand until room temperature.   6) Add the roux to the soup and allow to simmer for another 30 minutes on medium-low heat.   7) Slowly add the (room temperature) milk. Stir constantly to make sure that the milk does not curdle or boil over.   8) Simmer for another 10 minutes. Serve warm or chilled.