Iced Peach Soup with Lemon Verbena

For the iced peach soup with lemon verbena, first boil a liter of water with the sugar the day before, remove from the kitchen stove, add the dried lemon verbena and infuse for 15 minutes. Strain the syrup through a sieve and put it in a cool place.

Blanch the peaches in boiling water for 2-3 minutes. Remove from the saucepan with a slotted spoon and rinse under cold water. Then remove the skin. If it is difficult to remove, return the fruit to the boiling water for another minute.

Cut the peaches in half and remove the pit. Roughly chop half of the fruit and finely mash together with the syrup and lemon juice. Place in the refrigerator for a few hours, as the soup tastes best ice cold.

Cut the remaining peaches into bite-sized slices as a garnish for the fruit soup. Cut the fresh lemon verbena into tender strips. Set aside 6 pretty leaves for garnish.

To serve, place the peach slices in deep plates and pour the iced peach soup with lemon verbena over them. Sprinkle with the fresh lemon verbena.

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