Spring ham broth with melon
- Place all ingredients (except melon and mint) in a large pot and simmer gently for two hour.
- aste for seasoning. Strain through a sieve lined with muslin. You want the soup to be very clear.
- Discard the solids or eat them separately. Allow broth to cool down then chill in fridge till cold.
- Scoop out as many balls from the melon as possible.
- Serve in soup bowls, plop in some melon balls and sprinkle with mint. - Detours, HoS