Cold Anise Soup
Anise is a great source of vitamin A and contains a fair amount of calcium, phosphorus, and potassium.
Serves: 6Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy
- 2 medium bulbs anise (1 lb. total)
- 1 Tbsp. sunflower oil
- 1 small onion, peeled and chopped
- 3 cups chicken broth
- ½ tsp. salt
- ½ tsp. ground black pepper
- ⅔ cup sour cream
- Cut off the green fronds from the anise bulbs and coarsely chop the bulbs and the fronds separately; set aside the chopped fronds.
- Heat the oil in a large saucepan over medium heat. Add the anise and the onion. Cover and simmer for about 10 minutes, stirring occasionally.
- Add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the fennel is tender.
- Transfer the soup to a blender or a food processor; process until smooth. Season with salt and pepper. Strain through a five-mesh sieve into a bowl; chill in the refrigerator.
- When chilled, whisk in the sour cream and adjust the seasoning to taste. Serve in chilled bowls. Garnish with the reserved anise fronds.