Cabbage and Almond Soup Medieval

1 Head of cabbage; shredded
1 c Almonds; coarsley chopped
6 c Beef broth
4 tb Honey
1/2 ts Salt
1/2 ts Dried sweet basil
2 c Fresh peas

Garnish:
2 tb Grated candied red anise (or grated red or black licorice)

Slowly simmer all ingredients, except peas and garnish, for 20 minutes.

Add peas and simmer for another 10 minutes.

After ladling into soup bowls, garnish each portion with candied anise strewn on the surface of the soup.

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