Okay, Find me elizabeth. I want to know how to make that Chinese soup with the white part of the watermelon.?

Here's a recipe that I found online that used the white part of the watermelon to make a Chinese soup...

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Ingredients

300g chicken, cut into fairly large pieces

200g pork rib bones

2 litres water

600g watermelon skin

100g carrots, cut into chunky pieces

Seasoning:

Salt and sugar to taste

1 tsp chicken stock granules

Method

Remove the red part or flesh from the watermelon skin. Cut off the outer green part of the skin and slice the white part into 2cm-thick slices.

Bring water to a boil, add pork ribs and simmer for 30 minutes. Remove scum, if any. Add chicken pieces and carrots, and simmer for 30 more minutes.

Add in melon skin and allow simmering for 15 to 20 minutes or until melon skin is just tender. Add seasoning then dish out and serve.

Cuisine: Chinese

Type of Dish: Soups

Cooking Method: Boil

Meal Types • Dinner • Lunch • Supper

I read the same article and would love to know the recipe but this sounds good.

For soup

5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)

1 fresh lemongrass stalk*

3 tablespoons finely chopped shallot

1 1/2 tablespoons finely chopped peeled fresh ginger

1 tablespoon finely chopped garlic

1 1/2 tablespoons mild olive oil

1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste

2 tablespoons fresh lime juice, or to taste

3/4 teaspoon salt, or to taste

For crab

10 oz jumbo lump crabmeat (2 cups), picked over

1/4 cup finely chopped fresh cilantro

1 1/2 tablespoons mild olive oil

1/4 teaspoon salt, or to taste

Accompaniment: lime wedges

preparation

Make soup:

Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Prepare crab:

Toss crabmeat with cilantro, oil, and salt.

Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.

Cooks' notes:

• Soup can be made 1 day ahead and chilled. Cover after 2 hours of chilling.

Gourmet, July 2004

Not exactly a soup.....

http://www.deepfriedkudzu.com/2006_08_01_deepfried...

Hmm...I kinda doubt it was watermelon. Maybe it was a winter melon? I've never heard of using watermelon rinds in soup.

http://chinesefood.about.com/library/blphotowinter...

Looks like this http://www.helencheng.net/photos/2006-12-23-christ... and it's actually very delicious.

thats an CHINESE american recipe...

in CHINA...

no1 has that...

put white stuff in soup idk