At the Table d'Hôtes

Mas Conil's recipes

Melon soup Mas Conil

Photo Laurent Rouvrais dans Femme Actuelle

Melon soup "Mas Conil"
(served at table d'hôtes of the Mas since 2004!)

    Ingredients for 4 to 6 people:
  • 4 small melons or 2 big ones
  • 1 tablespoon of pastis
  • 1 good olive oil spoon
  • 6 slices of raw ham
  • Mint or basil leaves

  • The day before, cut the melons in 2, eliminate the seeds. With the help of a Parisian spoon, take a dozen melon balls per person, and reserve them.
  • Take the pulp and place it in a bowl, mix it. Put it to the cool.
  • Put the slices of raw ham in a pan and roast them to obtain crispy ham crisps. Place them on paper towels, then put them in the freezer.
  • Just before serving, add the pastis and olive oil and mix the soup again. You have to get a smooth mixture.
  • Serve the soup in individual bowls, add the balls,
  • sprinkle with the crisp ham and garnish with mint leaves or basil.