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Recipe for :

Cream of Zucchini and Anise Soup
 

This 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.

Being 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.

"Serve this soup either hot or cold. Either way it is lovely!"

Ingredients

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

Method

  • 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

Martin James

 
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