LEMON-VERBENA-PEACH-AND-RASPBERRY SOUP
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.''
Provided by William Norwich
Categories soups and stews, dessert, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Add the raspberries, cover and refrigerate for 1 hour.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 0 grams, Carbohydrate 60 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 52 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
