Cream of Zucchini and Anise Soup

• 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

1. Heat 2 tablespoons olive oil in large saucepan over medium heat.
2. Add chopped zucchini and chopped onion and saut until onion is translucent, about 15 minutes.
3. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig.
4. Stir in 2 tablespoons creme fraiche and 2 tablespoons Pernod.
5. Simmer soup uncovered 20 minutes.
6. Remove thyme sprig from soup.
7. Working in batches, puree soup in processor until smooth.
8. (Can be prepared 1 day ahead.
9. Cover and refrigerate.)
10. Return to saucepan and rewarm over medium heat.
11. Season to taste with salt and pepper.
12. Ladle soup into bowls.
13. Drizzle with olive oil and serve.

olive oil, zucchini, onion, water, garlic, fennel seeds, thyme, creme fraiche, liqueur, olive oil

Taken from www.epicurious.com/recipes/food/views/cream-of-zucchini-and-anise-soup-101645 (may not work)