more recipes 1  2  3  4  5  6  7  8  9   Creamy Zucchini and Lemon Verbena Soup Lemon verbena is a wonderful herb with intense lemon and mint flavors. It is a hardy perennial, so plant it and watch it return every year to flavor soups, sauces, ice cream, and tea. Fast and simple. Serve hot or cold. You may substitute basil or mint for the lemon verbena. 8 servings. 2-1/2 pounds fresh zucchini, trimmed and cubed 3 tablespoons olive oil Several springs fresh lemon verbena, plus leaves for garnish, cut into chiffonade 4 cups plain non-fat yogurt sea salt to taste In large heavy bottomed pot, heat the olive oil over medium heat and add the zucchini and 3 sprigs of lemon verbena. Saute until the zucchini is soft, about 5 minutes. Once the zucchini is soft, remove the lemon verbena sprigs. Transfer the zucchini to a blender and puree. Once the puree has cooled, add the yogurt and blend. Taste for seasoning. Transfer to a bowl and refrigerate until serving time. Ladle the soup into the bowls and garnish with chiffonade of verbena leaves. Janet Elin Dresser. Adapted from Patricia Wells "Provence Cookbook"