Creamy Carrot Soup With Star Anise
"From Bon Appetit 2005. Comforting and delicious! For presentation, garnish each soup serving with a whole star anise if desired."
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 tablespoons butter
- 1 1⁄2 cups white onions, chopped
- 5 whole star anise
- 2 bay leaves
- 1 large garlic clove, chopped
- 1 lb organic carrot, peeled and chopped into 1-inch pieces
- 4 cups fresh stock
- 6 chives, stems minced
- salt, to taste
- white pepper, to taste
directions
- In large stock pot over medium heat melt the butter. Add chopped onion, 3 star anise, bay leaves and garlic. Saute until the onion starts to soften and glisten, about 5 minutes.
- Add the carrots and fresh stock. Cover, bring to boil and simmer until carrots are very tender, approximately 30 minutes.
- Remove star anise and bay leaves. Using an immersion blender puree the soup until very smooth. Season with salt and pepper to taste.
- Take the remaining star anise and grind to a fine powder. Stir a little into the soup. Adjust seasoning and add more star anise to taste. Stir in the fresh minced chives.
- Serve hot.
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Reviews
-
Just home from a trip to Ireland, and wanted to replicate a carrot-anise soup we enjoyed at La Cave, a French wine bar in Dublin. This is pretty close, although I used half milk/half veg stock for the liquid. Yummers! -
DH was the only hold out on this yummy soup (he is anti-sweet except in desserts). The best part was that my 14 yr. old DS, who only seems to eat meat or bread these days, enjoyed a bowlful. Reviewer Parsley is right...this is a great kid's soup. I made as directed, using fresh vegetable stock. Think this would be a wonderful starter for Thanksgiving dinner or any meal you want to kick off with a twist. -
I just got home from a road trip tonight and wanted something after restaurant fare for 4 days. This fit what I was looking for perfectly, it's light of the tummy and wonderful on the taste buds. I stopped at the organic market coming home and my purchases included some great looking carrots and dehydrated veggie stock, how fortuitous. As I'm a long standing fan of anise I was pretty sure that I was going to like this soup. I was wrong, I didn't like it, I just loved it. I loved it totally, happily and whole heartedly. I used roasted garlic puree and skipped the white pepper because a taste before adding it told me that it was perfection in orange at that point and why would I mess with perfection? -
Yummy, even without the bay leaves and chives! (I didn't have any) I substituted some of the contents of a fennel tea bag for the star anise (again, I didn't have it--don't worry, it's just fennel seeds in a tea bag) and it was still good. Thanks for a great (and adaptable) recipe! -
Fabulous...loved the unusual flavour from the star anise.
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Tweaks
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Yummy, even without the bay leaves and chives! (I didn't have any) I substituted some of the contents of a fennel tea bag for the star anise (again, I didn't have it--don't worry, it's just fennel seeds in a tea bag) and it was still good. Thanks for a great (and adaptable) recipe!
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Very nice and smooth without cream or potatoes in it. I used olive oil instead of butter (and veggie stock (it makes the recipe vegan and 0% colesterol). I didn't use any grind star anise so I just used 3 whole star anise. It turned out very good. I'll repeat for sure
RECIPE SUBMITTED BY
COOKGIRl
United States
