Creamy Apple-Anise Soup and Pumpkinseed Cheese

 I hope you learned something you didn't know about anise in my earlier post I've drug the big yellow bottle of anise seeds usually reserved for my loose incense out of my personal apothecary trunk. Let's see what I can come up with. Until then, here's a mouthwatering recipe featuring anise. Enjoy!

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Recipe by Golubka

• Course/Dish: Soups
• Meals: Lunch
• Main Ingredient: Almonds, Apple
• Difficulty: Moderate
• Equipment Needed: Blender, Dehydrator
• Serves: 1-2

 

Description

This is a yummy and healthy soup with unusual flavor combinations such as apple and anise that really work well together. Almond milk as a soup base is a great idea, and is an "open canvas" for layering flavors. Also, this creamy base is an ideal substitute for milk based soups perfect for vegetarians and vegans.

Ingredients

Almond Milk 
1 cup almonds - soaked overnight
3 cups water
3 dates

Creamy Apple-Anise Soup
 2 cups almond milk
1 fennel bulb - roughly chopped
1 large apple (any kind) - cored and roughly chopped, reserve 1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper - seeded
1/2 teaspoon ground coriander
freshly ground black pepper and salt to taste

Pumpkinseed Cheese 
1 cup pumpkin seeds - soaked overnight
1/4 cup purified water
1/8 cup lemon or lime juice
1 tablespoon nutritional yeast
1/4 teaspoon sea salt

Garnish
 the reserved 1/4 of apple - cut in small cubes
pumpkin seeds - optionally soaked and dehydrated for extra crunch
drizzle of chili olive oil (optional) - olive oil mixed with chili powder
fresh mint or cilantro leaves

Methods/steps

Almond Milk

1. In a high speed blender, thoroughly combine all the ingredients.
2. Add a bit more oil if necessary to coat all the mushrooms.
3. Use 2 cups of the milk for soup, and if you have some left over, enjoy it with your breakfast or cookies.

Creamy Apple-Anise Soup

1. In a high speed blender, combine all the ingredients until smooth.
2. Adjust the salt and spices.
3. Garnish with the cubed apple, pumpkin seeds, and a drizzle of chili olive oil.
4. Before serving, heat up in the dehydrator or serve chilled.

Pumpkinseed Cheese

1. In a food processor, blend all the ingredients until smooth.
2. Thinly spread onto Teflex sheets and dehydrate at 115F for 6 hours.
3. Flip and remove the Teflex. Break into pieces and dehydrate for another 2 hours.

Additional Tips

I often daydream about food and make up different recipes while doing things unrelated to cooking. Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base. I imagined a bowl full of soup that is "blond" and creamy, and became excited about the possibilities of the milk's earthy flavour.
It took quite a bit of experimentation until I was able to minimize the ingredients to two simple companions to almond milk - apple and fennel. Combined with the milk's nutty taste, the two bring a sweet and fresh presence to the bowl. The spice of chili and coriander deepens the flavour and ties the whole thing together with a slight kick. The use of nut milk instead of whole nuts makes for a much lighter soup.