Honey Soup

Wash and dry the lemon and finely grate the peel. Briefly roast the almonds, allow to cool slightly and grind finely. Heat the honey in a pot. Stir in lemon zest, almonds and anise seeds. Simmer on low heat for about 15 minutes. In the meantime, cut the bread into thin slices. Add to the honey soup and simmer for 5 minutes. Remove the pot from the heat and let the soup cool. Serve cold as a dessert.

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