After a few barren, winter months I start to crave the fresh greens of spring. I don’t have time to spend all morning cooking (or all evening for that matter!). This is a quick and easy recipe, hearty but not heavy. You may want to serve it with a crusty loaf of sourdough for sopping up all the ale broth!
The star anise greatly enhances the flavor of the broth and is integral to the dish. Just don’t leave it in after the soup is cooked or the flavor can become overwhelming. —Stephanie