Instructions: Heat oil in a large saucepean 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.

Comments: Light, fresh, aromatic, and and palate stimulating; serve hot to 6 people as a first course.

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