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Chilled Melon Soup with Lavender<\/strong><\/p>\n This is my version of a soup I had at a restaurant in Forcalquier several years ago. It isn’t a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the peppery lavender into a delicious savory. Add the seasonings little by little as you go, and you will experience the taste change. I like this soup hot as well. A friend of mine makes it in the summer, freezes it, then has it hot in the winter. Can be made a day ahead.<\/em><\/p>\n Ingredients <\/strong> Cooking Directions <\/strong> Serves 6<\/p>\n Chilled Melon Soup with Lavender This is my version of a soup I had at a restaurant in Forcalquier several years ago. It isn’t a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-383","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":691,"url":"https:\/\/georgeannebrennan.com\/?page_id=691","url_meta":{"origin":383,"position":0},"title":"Chilled Melon and Lavender Soup","author":"Georgeanne Brennan","date":"2014-08-31","format":false,"excerpt":"This is my version of a soup I had at a restaurant in Forcalquier nearly 10 years ago, and I have always loved it. It isn\u2019t a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"IMG_0498","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2014\/08\/IMG_0498-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":393,"url":"https:\/\/georgeannebrennan.com\/?page_id=393","url_meta":{"origin":383,"position":1},"title":"Pear Crumble with Lavender and Almonds","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pear Crumble with Lavender and Almonds Fruit crumbles or gratins are French country -style desserts replete with seasonal flavors, and lavender goes well with almost all fruits, from apples to peaches. The scant amount of batter makes just enough custard to hold the pears together, while sugar, almonds, and lavender\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":168,"url":"https:\/\/georgeannebrennan.com\/?page_id=168","url_meta":{"origin":383,"position":2},"title":"Ravigote Sauce","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Ravigote Sauce This piquant sauce, which uses lots of green herbs, is used in France can accompany fish, boiled meats, or potatoes. \u00bc cup Champagne or white wine vinegar 2 tablespoons minced shallots 2 cornichons, minced 1 heaping tablespoon capers, rinsed, drained, patted dry and chopped \u00bd cup chopped flat-leaf\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":166,"url":"https:\/\/georgeannebrennan.com\/?page_id=166","url_meta":{"origin":383,"position":3},"title":"Oven Roasted Halibut","author":"Georgeanne Brennan","date":"2013-05-24","format":false,"excerpt":"Oven Roasted Halibut with Provencal Olive Oil and Meyer Lemon Zest I love really fresh fish, simply prepared, with just a little mild, Provencal-style olive oil. Meyer lemons, with a hint of sweetness, reflect the citrus notes of the oil. 2 tablespoons Provencal-style extra virgin olive oil 4 halibut fillets,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":385,"url":"https:\/\/georgeannebrennan.com\/?page_id=385","url_meta":{"origin":383,"position":4},"title":"Provencal Chicken with Olives, Tomatoes and Red Peppers","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. Rabbit instead of chicken is equally common, and green olives can be used instead of black. Ingredients 1 fryer chicken, about 3 pounds,\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"https:\/\/georgeannebrennan.com\/?page_id=120","url_meta":{"origin":383,"position":5},"title":"Stuffed Artichokes","author":"Georgeanne Brennan","date":"2013-05-23","format":false,"excerpt":"Stuffed Artichokes Lots of parsley flavors the light stuffing, which imbibes the olive oil and red wine vinegar. Choose coarse bread, with a large crumb, such as ciabatta or Italian batard. The artichokes can be made the day before, as can the stuffing, leaving only assembly the day of the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"hr_bar","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=383"}],"version-history":[{"count":1,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/383\/revisions"}],"predecessor-version":[{"id":384,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/383\/revisions\/384"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 \u00bd pound melon, such as cantaloupe, honeydew, or Gallia
\n2\/3 small onion or 2 small shallots, to make about \u00bc cup
\n1 \u00bd tablespoons extra-virgin olive oil
\n\u00bd – 1 teaspoon sea salt
\n1 teaspoon freshly ground black pepper
\n1 \u00bd teaspoons dried lavender<\/p>\n
\nHalve, seed, peel, and cube the melon to make 4 to 5 cups. Chop the onion or shallots. Heat the olive oil in a saucepan or casserole with a tightly fitting lid over medium heat. When it is hot, add the onions and saut\u00e9 them until they are faintly golden, about 4 minutes. Add the melon cubes, sprinkle with \u00bc teaspoon of salt, \u00bd teaspoon of the pepper, and half the lavender, and saut\u00e9 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.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"