Tomato Anise Soup
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Florence Sandeman
List of Ingredients
2 tbsp Vegetable Oil
1 large Onion, chopped
2 Sticks of Celery (including leaves), chopped
1 large Carrot, chopped
900g (2lb) Tomatoes, peeled and chopped
960ml (32fl.oz.) Fresh Vegetable Stock
6 whole Star Anise
1 level tbsp freshly chopped ParsleyRecipe
1. Heat the oil in a large saucepan, add the onion and saut� over a
medium heat, stirring from time to time, for 6-8 minutes until soft
and transparent.
2. Add the celery and carrot and continue to cook for a further 5 minutes, stirring from time to time, until the vegetables begin to brown.
3. Add the tomatoes together with their juice, stock, whole star anises and parsley, mix well and bring to almost boiling point. Reduce the heat, cover and simmer for 40 minutes.
4. Remove the star anise, allow to cool a little then transfer to a liquidizer and process until smooth.
5. Return to the rinsed out saucepan and re-heat. Serve hot.
Note from BL: I used canned whole roma (plum tomatoes) in place of fresh.
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