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Add a photoServings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 6 c. minced zucchini - (abt 6 med zucchini)
- 1 lrg onion minced
- 2 c. water
- 4 x garlic cloves minced
- 1 1/2 Tbsp. fennel seeds
- 1 x fresh thyme sprig
- 2 Tbsp. creme fraiche or possibly whipping cream
- 2 Tbsp. Pernod or possibly other anise-flavored liqueur Salt to taste Freshly-grnd black pepper to taste Additional extra virgin olive oil
Directions
- Heat 2 Tbsp. extra virgin olive oil in large saucepan over medium heat. Add in minced zucchini and minced onion and saute/fry till onion is translucent/soft, about 15 min. Add in 2 c. water, minced garlic, 1 1/2 Tbsp. fennel seeds and thyme sprig. Stir in 2 Tbsp. creme fraiche and 2 Tbsp. Pernod. Simmer soup uncovered 20 min. Remove thyme sprig from soup.
- Working in batches, puree soup in processor till smooth. (Can be prepared 1 day ahead. Cover and chill.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with extra virgin olive oil and serve.
- This recipe yields 6 servings.
- Comments: Serve this soup either warm or possibly cool.
- Description: "(Creme De Courgettea A L'Anis)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 60 | 65% |
| Total Fat 6.81g | 9% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 19mg | 1% |
| Potassium 377mg | 11% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.01g | 2% |
| Protein 2.12g | 3% |
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