Lemon-Verbena-Peach-and-Raspberry Soup

Name: Lemon-Verbena-Peach-and-Raspberry Soup
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 cups water; 3/4 cup sugar; 4 ounces (3 bunches) fresh lemon-verbena leaves (about 4 cups or sprigs); 1/2 cup lime juice; 4 medium yellow peaches; 1/3 pint raspberries

By William Norwich

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''

Featured in: Style & Entertaining; Salad Days

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Ingredients

Yield:4 servings

2cups water
¾cup sugar
4ounces (3 bunches) fresh lemon-verbena leaves (about 4 cups or sprigs)
½cup lime juice
4medium yellow peaches
⅓pint raspberries

Ingredient Substitution Guide

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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.

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