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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 Parsley

Recipe



1. Heat the oil in a large saucepan, add the onion and sauté 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.