Monday, January 11, 2010

Zucchini soup with mint and star anise


A very simple soup made from leftover zucchini and spices bought in the Spice Bazaar in Istanbul. I ran the star anise in my liquidizer by mistake, but that was a jolly good idea.

What do you do when you are left with half a zucchini. You may chuck it in your bin, or think creatively. It ended up as a very good soup. Waste not, want not!

Zucchini soup with mint and star anise (serves 4)

To make this soup you'll need (approximately)

2 cloves of garlic, finely chopped
1/2 large zucchini, roughly diced
Butter
1 tbsp flour
7o cl / 1,5 pints chicken stock
2 star anise
2 tbsp dried mint
1-2 tbsp sugar
1 tsp white wine vinegar
10 cl / fluid oz light cream

Heat butter in casserole. Add garlic, and allow to get golden, then add zucchini. Stir.

Add flour and mix well, pour in stock. Bring up to boiling point. Add mint, star-anise and enough sugar to get right balance. Allow to simmer for 5-10 minutes. Balance taste with vinegar.

Place all in a liquidizer. Blend until smooth, pour back into pan and add cream. Bring up to boiling point.

Serve as first course, or serve in shot glasses as a Amuse-bouche before a meal.

(Photo: fruits of star anise by Brian Arthur )

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