Cream of Zucchini and Anise Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 cups water
- additional olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 2 tablespoons pernod or other anise-flavored liqueur
- 1 fresh thyme sprig
- 2 tablespoons olive oil (preferably extra-virgin)
- Carbohydrate 11 g(4%)
- Cholesterol 2 mg(1%)
- Fat 9 g(15%)
- Fiber 2 g(9%)
- Protein 2 g(5%)
- Saturated Fat 2 g(9%)
- Sodium 19 mg(1%)
- Calories 138
Preparation 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. 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.
Preparation 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. 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.
