Recipes Carrot and Star Anise Soup 5.0 (3,598) Add your rating & review This gorgeous, fragrant soup with the most mysterious and delicious flavors has long been an amuse-bouche at restaurant Guy Savoy, where it prepares the palate for more to come. Patricia Wells has adapted it to serve as a first course.Plus: More Soup Recipes and Tips By Guy Savoy Guy Savoy F&W Star Chef " See All F&W Chef Superstars Restaurants: Guy Savoy Restaurants in Paris; Las Vegas; Doha, Qatar; and Singapore Experience: Troisgros, Restaurant Lasserre, La Barrière de Clichy (France) What dish are you famous for? Artichoke soup with black truffles and a mushroom brioche. Artichokes have been my favorite ingredient since I was a child. What's the first dish you ever cooked yourself? A plain omelet. I was 12 years old and wanted to help my mother, who ran a small restaurant. What's the best dish for a neophyte cook? An omelet, because there are not many ingredients, and the recipe is simple, but you must have the coup de main—the ability to move at just the right time, which you gain with practice. Just assemble eggs, butter, salt and pepper, and keep making omelets until you get it right. Who is your food mentor? Jean Troisgros. From him I learned passion for cooking, the art of the beautiful gesture and the love for work well done. Favorite cookbook of all time?Le Guide Culinaire, by Escoffier. You can find the base of everything inside it, even for contemporary cuisine. What's the most important skill you need to be a great cook? To befriend people who will eat what you've cooked. If you were facing an emergency, and could only take one backpack of supplies, what would you bring? A bottle of Château d'Yquem, because you can enjoy this wine as if you're eating and drinking at the same time. If I had more time, I'd also pack a box of sardines and some bread. What's your favourite snack? Sardines packed in oil, eaten with Normandy butter on a fresh baguette. What do you eat straight out of the fridge, still standing up? Homemade ice cream, usually almond, straight out of the freezer. It's my weakness. Food & Wine's Editorial Guidelines Updated on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Simon Watson Yield: 4 Ingredients 3 tablespoons unsalted butter 1 pound medium carrots, cut into 1-inch pieces 2 cups chicken stock or canned low-sodium broth 1 cup heavy cream Sea salt and freshly ground white pepper 4 whole star anise pods Directions Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat, stirring frequently, until lightly browned, about 5 minutes. Increase the heat to high, add the stock, cream and a pinch each of salt and white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 minutes. Remove from the heat and add the star anise, cover and let infuse for 20 minutes. Discard the star anise. Puree the soup in a blender until smooth. Season with salt and white pepper and serve. Rate it Print