Cream of Zucchini and Anise Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Crème de Courgettes à l'anis Serve this soup either hot or cold. Ingredients:
2 tablespoons olive oil (preferably extra-virgin) |
6 cups chopped zucchini (from about 6 medium zucchini) |
1 large onion, chopped |
2 cups water |
4 garlic cloves, chopped |
1 1/2 tablespoons fennel seeds |
1 fresh thyme sprig |
2 tablespoons crème fraîche or whipping cream |
2 tablespoons pernod or other anise-flavored liqueur |
additional olive oil |
Directions:
1. Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and saut
until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
2. Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve.
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