Anise Soup Recipes

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FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE



Flu Fighter Chicken Soup with Garlic and Star Anise image

Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions
10 cloves garlic, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
One 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
Salt and freshly ground black pepper
1/4 cup chopped fennel fronds

Steps:

  • Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
  • Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS



Anise-Spiced Squash Soup with Fennel Chips image

Categories     Soup/Stew     Vegetable     Vegetarian     Fennel     Squash     Butternut Squash     Winter     Healthy     Gourmet

Yield Makes about 9 cups

Number Of Ingredients 16

For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups water
For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment:
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
Garnish:
sour cream

Steps:

  • Make soup:
  • Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
  • Make fennel chips:
  • Preheat oven to 225°F.
  • Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
  • Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
  • *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

FENNEL SOUP



Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

VIETNAMESE BEEF SOUP WITH STAR ANISE



Vietnamese Beef Soup with Star Anise image

Categories     Soup/Stew     Beef     Onion     Pasta     Mint     Hot Pepper     Winter     Anise     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

5 14 1/2-ounce cans low-salt chicken broth
1 1/4 pounds meaty beef neck bones or beef shank bones
8 green onions
3 large whole star anise
1 6-ounce package dried rice stick noodles (maifun)*
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 serrano chili, thinly sliced
1 12-ounce rib-eye steak, fat trimmed, very thinly sliced
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
  • Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
  • Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY



Moroccan Semolina Soup with Milk, Anise Seeds, and Honey image

This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Provided by Wendy E. Boles

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 cups water
¾ cup coarse semolina flour
1 ¼ teaspoons salt, or to taste
3 cups milk
2 tablespoons butter
1 teaspoon anise seed, or more to taste

Steps:

  • Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  • Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g

MENNONITE NOODLE SOUP



Mennonite Noodle Soup image

This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

Provided by Leslie

Categories     Clear Soup

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) roasting chickens
2 quarts chicken broth (premade or store bought will do)
2 bay leaves
1 pinch pepper
1/2 cinnamon stick
3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil)
3 tablespoons butter
fine egg noodles, the really thin skinny kind

Steps:

  • Skin the chicken so it is not so fatty.
  • Put chicken and broth in a big pot.
  • Add anise, bay leaves, pepper and cinnamon stick.
  • Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
  • Add butter and simmer for about 1/2 hour.
  • Remove the chicken and pull meat off carcass, place in a separate bowl.
  • Skim off any remaining fat from broth.
  • Cook your noodles in clean water and place in another separate bowl.
  • To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

CARROT-STAR ANISE SOUP



Carrot-Star Anise Soup image

This was something I created off the cuff because I thought the flavors would combine well... and boy, did they! Star anise is used in pho which I love, and the aroma of carrots is just spellbinding and they go well together.

Provided by Cherry Liu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h

Yield 3

Number Of Ingredients 9

1 tablespoon olive oil
10 medium carrots, chopped
½ medium onion, chopped
3 cups water, or as needed
1 star anise pod
1 cube chicken bouillon
1 teaspoon ground coriander
½ teaspoon chopped fresh thyme, or more to taste
½ teaspoon chopped fresh marjoram, or more to taste

Steps:

  • Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
  • Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 5.3 g, Fiber 6.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 532.5 mg, Sugar 10.4 g

CREAM OF ZUCCHINI AND ANISE SOUP



Cream of Zucchini and Anise Soup image

_Crème de Courgettes à l'anis_ Serve this soup either hot or cold.

Yield Serves 6

Number Of Ingredients 10

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 crème fraîche or whipping cream
2 tablespoons Pernod or other anise-flavored liqueur
Additional olive oil

Steps:

  • 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 crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
  • Working in batches, purée 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.

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CARROT AND STAR ANISE SOUP RECIPE - GUY SAVOY - FOOD
2013-12-07 Step 1. Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat, stirring frequently, until lightly browned, about 5 minutes. Increase the …
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5/5
Servings 4
  • Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat, stirring frequently, until lightly browned, about 5 minutes. Increase the heat to high, add the stock, cream and a pinch each of salt and white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 minutes. Remove from the heat and add the star anise, cover and let infuse for 20 minutes.
  • Discard the star anise. Puree the soup in a blender until smooth. Season with salt and white pepper and serve.


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2013-12-07 Soup. 6 meaty pieces of beef shank, cut about 1 inch thick ; 2 tablespoons vegetable oil ; 2 large onions, halved ; 1/2 pound fresh ginger, sliced lengthwise 1/2 inch thick
From foodandwine.com
Servings 6
Total Time 3 hrs 45 mins
Category Beef Soup
  • Cut the meat off the shank bones. In a medium saucepan, cover the bones with water and bring to a boil. Prepare a medium bowl of ice water. Transfer the bones to the ice water to cool, then pat dry.
  • Heat 1 tablespoon of the oil in a large skillet. Add the onions, cut side down, and cook over moderately high heat until blackened on the bottom, about 12 minutes; remove to a plate. Heat the remaining 1 tablespoon of oil in the skillet. Spread the ginger slices in a single layer and cook over moderately high heat until blackened, about 12 minutes.
  • In a medium skillet, toast the star anise pods, cinnamon sticks, cloves and crushed red pepper over moderate heat for 2 minutes, shaking the skillet.
  • In a large stockpot, cover the shank meat and oxtails with the water and bring to a boil. Skim, then add the lemongrass, garlic, blackened onions and ginger and the toasted spices and simmer over moderately low heat, skimming occasionally, until the meats are tender, about 2 hours. Strain the broth; refrigerate the broth and the meats separately overnight or for up to 2 days.


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Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot. Garnish with thyme and marjoram and serve hot. Nutrition Facts : Calories 138.1 calories, CarbohydrateContent 22.2 g, CholesterolContent 0.2 mg, FatContent 5.3 g, FiberContent 6.4 g, ProteinContent 2.5 g, SaturatedFatContent 0.7 g, SodiumContent 532.5 mg, …
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