Creamy Zucchini and Lemon Verbena Soup
Adapted from The Provence Cookbook by Patricia Wells
Serves 6
2 pounds zucchini, washed and cubed
5 sprigs lemon verbena (or fresh mint) plus 12 leaves, cut into thin strips for garnish
4 cups plain yogurt
Salt, to taste
Set up a vegetable steamer with about 3 cups of water. Steam the zucchini and sprigs of lemon verbena, covered, until tender (about 10 minutes). Discard the sprigs of lemon verbena, and transfer the zucchini to blender and purée. Allow the pure to cool slightly, then add the yogurt and salt to taste. Purée again until blended and smooth. Serve hot or chilled with the garnish.
This recipe originally appeared in our Summer 2012 issue.
Photo courtesy of flikr
