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Melon Soup with HB Pastis from the Bistrot de Pays in Limans

Ingredients:

Serves 6

•    4 very ripe melons
•    4 tablespoons of HB Pastis
•    1 tablespoon of mixed or powdered fennel
•    Olive oil
•    Salt
•    Pepper 5 peppercorns

 

Preparation:

Open, remove seeds and peel the melons.
Mix 3 melons with the Pastis.
Make balls with a melon baller with the remaining melon or cut the melon into diced cubes. Put the balls in the soup.
Add salt, pepper and add a dash of olive oil.
Place the mixture in the refrigerator for 4-5 hours.
Dust with fennel before serving.