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Categories:Viewed: 39 - Published at: a year ago
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 creme fraiche 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 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 creme fraiche and 2 tablespoons Pernod.
- Simmer soup uncovered 20 minutes.
- Remove thyme sprig from soup.
- Working in batches, puree 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.
