Carrotfruit Soup Sans Star Anise Recipes

Steps:

• Melt butter in large pot over medium-high heat.
• Add onion, thyme, bay leaves, and garlic.
• Sauté until onion softens, about 5 minutes.
• Add carrots, tomato, celery, and broth.
• Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
• Add fruit last 10 minutes of cooking.
• Remove and discard thyme sprigs and bay leaves.
• Working in small batches, puree soup in blender until very smooth; return to same pot.
• Season with salt and pepper. (Can be made 1 day ahead.
• Cool slightly, cover, and chill.
• Rewarm over low heat before continuing.
• Ladle soup into bowls.
• Sprinkle with ground cinnamon or float cinnamon stick on soup.

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.

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.

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.

Steps:

• In large stock pot over medium heat melt the butter. Add chopped onion, 3 star anise, bay leaves and garlic. Saute until the onion starts to soften and glisten, about 5 minutes.
• Add the carrots and fresh stock. Cover, bring to boil and simmer until carrots are very tender, approximately 30 minutes.
• Remove star anise and bay leaves. Using an immersion blender puree the soup until very smooth. Season with salt and pepper to taste.
• Take the remaining star anise and grind to a fine powder. Stir a little into the soup. Adjust seasoning and add more star anise to taste. Stir in the fresh minced chives.
• Serve hot.