Recipe

Chilled Melon Soup With Lavender Recipe

	Whonel / All my dishes 2 years, 4 months ago Not a sweet soup, as you might think. The melon's sweetness is changed by the addition of onion, olive oil, salt, pepper and the peppery lavender into a delicious savoriness. Prep:5m Cook:20m Servings:6	Whonel
	easy summer cool

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Ingredients

1 1/2 pound melon, such as cantaloupe or honeydew

1 1/2 tablespoons extra virgin olive oil

1/4 cup chopped onion or shallots

1/2-1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons dried lavender

Directions

Halve, seed, peel and cube the melon to make 4 to 5 cups.

Heat the olive oil in a saucepan or casserole with a tight-fitting lid over medium heat. When it is hot, add the onions and saute them until they are faintly golden, about 4 minutes.

Add the melon cubes, sprinkle with 1/4 teaspoon of salt, 1/2 teaspoon of the pepper and half the lavender, and saute until the melon has slightly softened, turning often. This will take about 4 minutes. Reduce the heat to low, cover and cook until the melon is very soft, 10 to 15 minutes.

Puree with an immersible or traditional blender. Taste and add salt and pepper as needed to achieve a savory, lightly peppery taste. Let cool and refrigerate immediately at least for several hours and up to 24. For an extra chill, place in the freezer for 30 minutes before serving.

Just before serving, garnish with the remaining lavender.

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