Chef and cookbook author Joanne Weir created this soup at L'Auberge Madeleine for her teacher, Madeleine Kamman. "Diners were going to fall for this soup before it ever crossed their lips. Its vibrant orange color and sweet smell of fresh carrot mingling with heady notes of licorice would pave the way for their first satiny sip."
2 teaspoons anise seeds
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 pounds carrots, peeled and cut into pieces
6 cups vegetable stock, chicken stock, or water
Kosher salt and freshly ground black pepper
1 cup heavy whipping cream
5 tablespoons anise-flavored liqueur, such as sambuca, ouzo, or Pernod, divided
1/4 cup crème fraîche
2 tablespoons chopped chives
How to Make It
Toast anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
In a soup pot, melt butter over medium heat. Add onion and anise seeds and cook, stirring occasionally, until onion is soft, 7 to 10 minutes. Add carrots and cook, stirring occasionally, 10 minutes. Pour in stock, bring to a simmer, and cook until carrots are tender, about 15 minutes. Remove from heat.
In batches, purée soup in a blender until very smooth, 2 to 3 minutes per batch. Strain purée through a fine-mesh strainer into a pot and season with salt and pepper. Place over medium heat, stir in cream, and heat until hot. Stir in 4 tbsp. liqueur; season with salt and pepper.
In a bowl, stir together crème fraîche and remaining 1 tbsp. liqueur; season with salt. Ladle soup into warmed bowls. Drizzle with crème fraîche and sprinkle with chives.
Soup will be Gluten-Free when made with gluten-free stock.
Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor House 2015).