Solar Carrot Soup With Star Anise Recipes

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:

• Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise. Slowly cook for 10 mins until the carrots are glazed and starting to soften. Pour in the stock and bring to the boil, then simmer everything for 20 mins until cooked and the stock has reduced.
• Pour in the cream, bring back to the boil and simmer for 1 min more. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz with a hand blender until as smooth as possible. The purée can now be chilled or frozen, then gently reheated before serving.

Steps:

• Melt butter in large pot over medium-high heat.
• Add onion, thyme, 3 star anise (SEE NOTE BELOW), bay leaves, and garlic.
• Sauté until onion softens, about 5 minutes.
• Add carrots and broth.
• Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
• Remove and discard thyme sprigs, star anise, 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.
• Finely grind remaining star anise in spice mill or coffee grinder.
• Ladle soup into bowls.
• Sprinkle with ground star anise.
• NOTE: Brown, star-shaped seedpods; available at some supermarkets, Asian markets, and specialty foods stores.

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.

Steps:

• Set Global Sun Oven out to preheat. Heat the oil in a large pot over medium-high heat. Add onion, thyme, 1 star anise, bay leaf, and garlic. Sauté until onions soften. Add carrots and broth. Cover and transfer pot to Sun Oven. Cook until carrots are very tender, about 1 hour. Remove pot from Sun Oven. Discard thyme sprigs, star anise, and bay leaf. Working in batches, puree soup in a blender until very smooth. Return to same pot. Season to taste with salt and pepper. This can be made 1 day ahead. Cool, cover, and refrigerate. Re-warm over low heat before continuing.) Finely grind remaining star anise in a spice mill. Ladle soup into bowls. Sprinkle with ground star anise.