Melon Soup with HB Pastis from the Bistrot de Pays in Limans
• 4 very ripe melons
• 4 tablespoons of HB Pastis
• 1 tablespoon of mixed or powdered fennel
• Olive oil
• Pepper 5 peppercorns
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.