Honeydew and Lemon Balm Chilled Soup.

The Hub and I created this phrase ~ “The Network of Luxury”. These are close friends who also happen to possess amazing gifts, talents, lake houses, or other incredible benefits that make your friendship just that much richer.

Perfect example: our friends, Kate and Anna, own a farm called Roots, Fruits and Greens Farm, and have started an online delivery business ~ http://www.farmici.com.

They sell the most amazing eggs I have ever eaten in my life, with the yellowest yolks you have ever seen. And there’s nothing more luxurious than that.

Hang on, I think I have a picture of them…

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Did I exaggerate?

No. No I didn’t.

By the way, that dish in the picture is Ina Garten’s Roasted Salmon Nicoise that I cannot get enough of, and Kate and Anna’s eggs are the star of the show.

In addition to those amazing eggs, another current offering is LEMON BALM.

What does one do with lemon balm, you ask?

Well, you can definitely steep it for 10 minutes and make the most lovely herbal tea. It relaxes the body and mind, and tastes so refreshing. And on this rainy Monday afternoon, I have plans to sip on some for a little retreat.

There’s also a lemon balm simple syrup that can turn a gin drink into a summer walk along the Seine.

(Forgive my romantic prose ~ I’m reading The Little Paris Book Shop right now and I’m all rosy and Left-Banky)

BUT ~ that wasn’t enough for me. Oh no ~ I needed to find something else that would showcase this herb that is as lovely as the farmers who planted it.

Enter…HONEYDEW AND LEMON BALM CHILLED SOUP

Aaaaah ~ that’s more like it.

This a favorite recipe of mine. The idea comes from Elizabeth Gilbert (author of Eat, Pray, Love), and I’ve tweaked it just a bit. It is so summery and refreshing. And easy!

It originally calls for mint, so I thought, LEMON BALM!! And I was right. It was glorious.

 

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HONEYDEW AND LEMON BALM CHILLED SOUP

This is too easy for words.

Throw the following into a blender and blend until creamy. That’s all, folks.

  • honeydew, cut into large chunks
  • green onions, chopped
  • garlic, minced
  • serrano pepper, or jalapeno (or none)
  • as much LEMON BALM as you want! (or mint)
  • other fresh herbs that need a home, if you have them. Basil, dill, tarragon ~ it’s all good in here.
  • 2 tablespoons sugar
  • zest and juice of an orange
  • zest and juice of a lime
  • the following spices: a pinch of cardamom, and 1 teaspoon of each of these ~ salt, pepper, ginger (powdered or fresh), and garam masala. (None of these spices are make-or-break. Use what you have and mess with the amounts, to taste).
  • Finally, 3/4 cup greek yogurt (can be more or less).

This soup happily welcomes other summery flavors, like cucumber, yellow tomato, even avocado! Just stay in the greenish color wheel to keep it looking lovely.

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Chilled soup in a martini glass, perched on top of a pretty little doily?

OH YES. THIS IS HOW I MONDAY.

 

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