Wintermelon soup.

This is a soup I grew up eating. My dad always made it with beef or
pork and a meat broth. The spirit of the soup is simple and light yet
earthy with cooling subtle flavors.

I decided to try a veggie broth version.
I made a fresh stock using onion, celery and cilantro.

Remove rind and seeds from enough wintermelon to make 3 cups.
Cut into 1 inch pieces.

Add:

3 cups of chopped wintermelon to
4 cups stock

Simmer until melon turns translucent. Salt to taste. You can garnish
with cilantro, buy usually I prefer the simple clear broth and melon
without additions. Scrumptious!