The licorice-like flavor of anise complements celery's distinctive flavor in this soup.
Melt butter in large saucepan on medium heat. Add anise seed; cook and stir 10 seconds. Add leeks; cook and stir 2 minutes. Stir in stock, celery and orzo. Cover
Cook on medium-high heat 15 to 20 minutes or until celery and orzo are tender, stirring occasionally. Cool slightly
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Cook until heated through. Ladle into serving bowls. Top each serving with a dollop of crème fraîche. Serve immediately
Test Kitchen Tip: Crème fraîche, a thickened cream with a tangy flavor, is available in the specialty cheese section of some supermarkets and gourmet markets. If unavailable, substitute sour cream.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.