Strawberry soup with lemon, vanilla and verbena
A strawberry soup slightly flavored with vanilla, lemon and verbena, absolutely irresistible.
1. Wash, dry and thin out verbena. Split the vanilla beans in half lengthwise. Brush the lemon in hot water, grate fine zest and squeeze the juice..
2. In a saucepan, combine the sugar with 30 cl of water and lemon juice until dissolved. Add the verbena leaves, pods of vanilla and lemon zest. Bring to a boil over low heat and simmer for 15 minutes.
3. Rinse and hull the strawberries. Cut into large pieces and divide in tall glasses.
4. Cool the syrup off the heat, then pour over the strawberries. Place at least 2 hours in the fridge.
5. At the last moment, pour the strawberry soup into glasses. Decorate with vanilla pods. Serve cold.
Photo credit: Sucré Salé
