White peach soup with verbena by Elizabeth Bourgeois

HealthyFoodMom.com - White peach soup with verbena by Elizabeth Bourgeois - Healthy and gourmet meal idea

White peach soup with verbena by Elizabeth Bourgeois

Prep Time20 mins
Cook Time30 mins
Total Time30 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Desserts, Easy cooking, Fruits, It's the season
Servings: 6
Calories: 230kcal

Ingredients

  • 2 kg Ripe white peach
  • 2 Citron
  • 1 bouquet Verbena Lemongrass
  • 200 g Granulated sugar

Instructions

  • 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.

One Comment

  1. White peach soup with verbena by Elizabeth Bourgeois, I really like it!

Leave a Reply

Your email address will not be published. Required fields are marked *