Triple Anise Soup

Cold soups like this one are refreshing to sip on a hot day, especially with yogurt ice cubes. Anise is wonderful cooked or raw, with a sweet flavor that only intensifies when you cook it.

Serves: 6Hands-on: 15 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 2 cups chopped celery
  • 1 medium sweet onion, peeled and chopped
  • 1 tsp. fennel seeds
  • 3 Tbsp. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 3 cups vegetable broth
  • 2 cups diced potatoes
  • 1 cup diced anise
  • ½ cup diced pear
  • 1 Tbsp. anise liqueur
  • ½ cup plain low-fat yogurt
  • 1 Tbsp. chopped anise fronds
  • ¼ tsp. ground nutmeg


  • Heat the olive oil in a large soup pot over medium-high heat. Sauté the celery and onion for 5 minutes. Sprinkle the fennel seeds, flour, salt, and pepper over the vegetables and continue cooking for 2 minutes.
  • Gradually add the vegetable broth, potatoes, diced anise, pear, and liqueur. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes. Purée the soup in a blender.
  • Refrigerate the soup at least 4 hours.
  • Whisk the yogurt into the chilled soup and garnish with anise fronds and nutmeg.