Carrot Soup

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Carrot Soup


Carrot soup with crème fraiche and star anise powder. As Seen in 'Homefront Magazine' Fall 2005 Issue

Appetizer	Fall / Winter


Yield: 6 servings. 5 lbs carrots, peeled and diced. 1 white onion, fine diced 1 tsp fresh ginger 1 stalk celery, diced fine 3 pods of star anise. 3 tbsp butter

Peel and chop vegetables. Melt butter in pan, add vegetables and stir until transluscent. Add 2 litres chicken stock or water. Add star anise and bay leaves Bring to a boil, turn down to a simmer, and cook until carrots are soft. Strain soup and puree, adjust salt and pepper .

Pour into a serving bowl (or glass). Garnish with a quenelle of crème fraiche and sprinkle with ground star anise powder.