White peach soup with verbena by Elizabeth Bourgeois
- 2 kg Ripe white peach
- 2 Citron
- 1 bouquet Verbena Lemongrass
- 200 g Granulated sugar
- The day before, prepare the syrup: bring 40 cl of water to the boil with the sugar. Let it simmer for 10 minutes. Add verbena (book some leaves for finishing). Cover. Infuse overnight, then filter.
- The same day, scald the peaches. Refresh them, peel them, and stone them. Cut half into quarters. Sprinkle them with the juice of a lemon. Mix the rest with the juice of the second lemon. Gradually add the perfumed syrup to obtain a fluid but not too liquid consistency.
- Pour this soup into a bowl. Add the fishing quarters. Sprinkle the reserved verbena leaves. Serve chilled.