Peel the watermelon, cut it into cubes and remove the seeds.
Wash the tomato and cut it into small pieces.
For the recipe of melon and cucumber salad with celery soup, mix the flour with the semolina, seed oil, egg white, milk and 1 tablespoon of white wine: you will get a fairly consistent batter. Spoon the batter into a plate lined with baking paper to create very thin tongues. Sprinkle with flax seeds. Bake at 180 ° C for 9-10 minutes.
FOR SALAD: Peel the ginger and cut it into small pieces. Blend it with the touch of celery and the juice of 1 lemon, then pass the smoothie through a sieve to remove the fibers. Peel the cucumber, cut it in half lengthwise, remove the central part with the seeds and reduce it in half slices. Peel the melons and cut the flesh into cubes. Clean the courgette flowers and cut them into strips. Compose the salad by mixing melons, cucumber, sorrel and courgette flowers, then pour the celery soup and complete with a drizzle of extra virgin olive oil and freshly ground pepper and fennel. Accompany with flax seed waffles.
A soup that has been boiling continuously – in the same pot – for 45 years, and which is not only still edible, but also very popular with customers, and which owes its pleasantness to the special, infinity cooking. It is served in a historic restaurant in the Ekkamai district of Bangkok, the Wattana Panich, which strictly follows the rules of preparation of the neua tune. It is a soup made with different cuts of meat, meatballs, tripe and offal, as well as the classic noodles, rice noodles, and a handful of coriander. Nattapong Kaweenuntawong, the owner of the restaurant, third generation of the family of restaurateurs, is really proud of his specialty, which has "a unique flavor and aroma" thanks to this unconventional cooking method.
Every night, for over four decades, the broth is filtered, then reused to prepare the soup that will be served the next day. This base is theingredient more important, the one that gives taste to the dish. The concept of a soup infinity it is not new: the ancient technique of the perpetual stew or stew of the hunter plans to let a pot of soup boil slowly and add, gradually, new ingredients without throwing the broth, which continues to become flavored.
An article in the "New York Times" of 1981 spoke of a French beef soup that had lasted 21 years: the journalist Arthur Prager recommended to refrigerate it during the night, then to skim the fat from the upper part, the one where the bacteria tend to accumulate, and to simmer again for at least 20 minutes before serving it again. And while vegetables and meat are discarded after two cooking cycles, the broth, he explained, "will never deteriorate".
In the article, Prager also told of a pot-au-feu who, in Normandy, had been cooking for 300 years, and another, in Perpignan which began to boil in the 1400s, but which did not survive the Second World War.
The soup of the Wattana Panichtherefore it is not the oldest nor the most enduring. But the restaurant owner hopes that one day it can become one. "We have three children: I hope that the fourth generation of our family will continue to manage the company".