Anise Soup Recipes

CARROT-STAR ANISE SOUP

Steps:

• Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
• Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE

Steps:

• Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
• Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY

Steps:

• Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
• Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

FENNEL SOUP

Steps:

• Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS

Steps:

• 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.
• Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
• Make fennel chips:
• Preheat oven to 225°F.
• 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.
• 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.
• *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

VIETNAMESE BEEF SOUP WITH STAR ANISE

Steps:

• Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
• Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
• Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.

CREAM OF ZUCCHINI AND ANISE SOUP

Steps:

• 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.
• 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.