Lemon-Verbena-Peach-and-Raspberry Soup
Published August 12, 2000
- Total Time
- 1 hour 15 minutes
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Ingredients
2 cups water
¾ cup sugar
4 ounces (3 bunches) fresh lemon-verbena leaves (about 4 cups or sprigs)
½ cup lime juice
4 medium yellow peaches
⅓ pint raspberries
Nutritional analysis per serving (4 servings)
60 grams carbs; 234 calories; 1 gram fat; 5 grams fiber; 7 milligrams sodium; 2 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, bring the water to a boil and add the sugar. Boil 2 minutes. Remove the pan from the heat, add all the lemon-verbena sprigs and submerge them completely in the sugar syrup. Cover and let cool down to room temperature. Add the lime juice and strain into a large bowl.
- Step 2
In a saucepan of boiling water, heat the peaches for 30 seconds. Transfer to a bowl of ice water and remove the skins. Working with one peach at a time, hold the peach in your hand and make thin slices to the stone all around the fruit. Gently flick off the slices into the sugar syrup with the knife.
- Step 3
Add the raspberries, cover and refrigerate for 1 hour.
Serve the soup just slightly chilled in order to best taste the flavors of the fruits and the lemon verbena.
Private Notes