Anise-Spiced Squash Soup with Fennel Chips |
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Prep Time: 75 Minutes Cook Time: 90 Minutes |
Ready In: 165 Minutes Servings: 9 |
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Ingredients:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces |
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces |
1 medium onion, chopped |
1/4 teaspoon anise seeds |
2 tablespoons unsalted butter |
5 cups water |
1 cup water |
1/2 cup sugar |
2 tablespoons fresh lemon juice |
1 small fennel bulb (1/2 pound), trimmed |
sour cream |
Directions:
1. Make soup: Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
2. Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
3. Make fennel chips: Preheat oven to 225°F.
4. Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
5. Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
6. *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901
7. Cooks' note: · Soup may be made 2 days ahead and chilled, covered.
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