Cream of Zucchini and Anise Soup Recipe

Cream of Zucchini and Anise Soup Recipe

  • 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
  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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