ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS

Anise-Spiced Squash Soup with Fennel Chips image

Yield Makes about 9 cups

Number Of Ingredients 16

For soup:
1 large fennel bulb (sometimes called anise; 1 pound), trimmed and bulb cut into 1/2-inch pieces
3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons unsalted butter
5 cups water
For fennel chips:
1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb (1/2 pound), trimmed
Special equipment:
Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*
Garnish:
sour cream

Steps:

Make soup:
Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
Make fennel chips:
Preheat oven to 225°F.
Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
*Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901