(POSTED: August 17, 2004)

Cream of Zucchini and Anise Soup

Serve this soup either hot or cold. 

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

Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and sauté 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. Serves 6.
Source:  Bon Appétit

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