Preparation:
Heat oil in a large saucepan over medium-low heat. Add onion and cook until translucent--about 10 minutes. Increase the heat to medium and add the celery and carrot. Cook until the vegetables begin to brown--about 5 minutes. Add tomatoes, juice, stock, 6 whole star anises, and parsley. Cover and simmer gently for 40 minutes.
Strain the soup through a fine sieve, pressing to extract the liquids. Degrease the soup, then return to a simmer. Ladle into bowls and garnish with the remaining star anise. |
