Monday, June 25, 2007

CHILLED AVACADO SOUP with TOMATOES and BASIL (La Soupe a l'Avocat aux Tomates Provencales)


In Heraldry and History
Legend The English translation of "fleur-de-lis" (sometimes spelled "fleur-de-lys") is "flower of the lily." This symbol, depicting a stylized lily or lotus flower, has many meanings. Traditionally, it has been used to represent French royalty, and in that sense it is said to signify perfection, light, and life. Legend has it that an angel presented Clovis, the Merovingian king of the Franks, with a golden lily as a symbol of his purification upon his conversion to Christianity. Others claim that Clovis adopted the symbol when waterlilies showed him how to safely cross a river and thus succeed in battle.
Heraldry In the twelfth century, either King Louis VI or King Louis VII (sources disagree) became the first French monarch to use the fleur-de-lis on his shield. English kings later used the symbol on their coats of arms to emphasize their claims to the throne of France. In the 14th century, the fleur-de-lis was often incorporated into the family insignia that was sewn on the knight's surcoat, which was worn over their coat of mail, thus the term, "coat of arms." The original purpose of identification in battle developed into a system of social status designations after 1483 when King Edmund IV established the Heralds' College to supervise the granting of armor insignia.

Religion and War
Joan of Arc carried a white banner that showed God blessing the French royal emblem, the fleur-de-lis, when she led French troops to victory over the English in support of the Dauphin, Charles VII, in his quest for the French throne.
The Roman Catholic Church ascribed the lily as the special emblem of the Virgin Mary.
Due to its three "petals," the fleur-de-lis has also been used to represent the Holy Trinity.
Military units, including divisions of the United States Army, have used the symbol's resemblance to a spearhead to identify martial power and strength.
~ Above history compliments of

~ Proud face in waning June garden
(Japanese Iris)
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CHILLED AVACADO SOUP with TOMATOES and BASIL
( La Soupe a l'Avocat aux Tomates Provencales)
~ Adapted rich southern France recipe from The Flavors of France
*
4 Tbsp. extra-virgin olive oil
2 chopped shallots
4 chopped garlic cloves
2 large skinned, seeded, chopped tomatoes
2 large ripe diced avocados
1 1/4 cup water
1 cup white wine
sea salt & freshly ground black pepper
1 1/3 cup plain yogurt or sour cream
12 oz. Montrachet goat cheese
2 Tbsp. snipped fresh chives
4 slivered basil leaves
juice & zest of 2 lemons
Chive blossoms or snipped chives for garnish
additional yogurt or sour cream
  • Saute garlic and shallots in olive oil for 1 minute. Add tomato and avocado, cooking gently for 5 minutes.
  • Add water and wine. Bring to boil then simmer for 4 minutes. Season with salt & pepper.
  • Blend soup in processor or blender with yogurt (sour cream) and goat cheese. Puree until smooth & creamy.
  • Stir in chives, basil, lemon juice & zest. Swirl to mix well.
  • Serve in tall, chilled wine glasses. Garnish with fresh chive blossoms (in season) or additional chopped chives atop a dollop of yogurt or sour cream. (8 servings)

1 comment:

jason said...

love this photo ...