recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
this soup either hot or cold. Either way it is
tablespoons olive oil (preferably extra-virgin)
6 cups chopped zucchini (from about 6 medium
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
2 tablespoons Pernod or other anise-flavored
2 tablespoons olive oil in large saucepan over
chopped zucchini and chopped onion and sauté
until onion is translucent, about 15 minutes.
2 cups water, chopped garlic, 1 1/2 tablespoons
fennel seeds and thyme sprig. Stir in 2 tablespoons
crème fraîche and 2 tablespoons Pernod.
soup uncovered 20 minutes.
thyme sprig from soup.
in batches, purée soup in processor until smooth.
(Can be prepared 1 day ahead. Cover and refrigerate.)
to saucepan and rewarm over medium heat.
to taste with salt and pepper.
soup into bowls. Drizzle with olive oil and