Serious Eats: Recipes
Sunday Night Soups: Roasted Cantaloupe Soup
In case you missed them last week, the Patriots are back on Sunday night, hosting the Eagles at what promises to be a chilly Gillette Stadium. Befitting his North Atlantic origins, the Gurgling Cod has been a Patriots fan since he was a fingerling, but he understands that not everyone shares his joy at their success. In the wake of Spygate, the Pats' quest for a perfect season has taken on a somewhat grim and inexorable quality. It is professional football, and charges that the Pats have been running up the score only lead to tedious and predictable arguments, but Patriots head coach Bill Belichick does appear to be doing a season-long audition for the role of Ahab. Making matters, worse, a forecast gametime temperature of around 30°F means that Belichick will be accessorizing his trademark hoodie with the inexplicable cold weather headband. In tandem with the requisite coach headphone-microphone set, he looks like a soccer mom-cum-Panzer commander. Come to think of it, that's not a bad description of the SUV-driving Hingham hausfraus you might encounter on 128 on the way to the game, but I digress.
This Sunday Night Soup will be the last of eating and football after a long weekend of both. Rather than concoct some sort of chessesteak chowder, allow me to suggest something, light, nay, vegan? (Exactly the kind of brilliant misdirection Ahab excels in, come to think of it.) This soup is one of my favorites, especially when there are
fussy eaters vegetarians in the mix. The color of the finished soup is close to the shade of orange in the Dolphins' uniforms, but at 0-10, it seems unlikely that they will be muscling their way onto the primetime schedule, so we will sneak it in here. This soup is pie-easy, refrigerates well, and offers a change of pace from the food the color of men's slacks you've been eating all weekend. This soup's antecedent is a tomato-melon soup in Mark Bittman's The Minimalist Cooks at Home, but I'd argue that the refinement of roasting the cantaloupe makes for a fundamentally different soup, especially with the possibly suboptimal melon you may find at this time of year.