Mozzarella Soup with Anise toast and Bacon oil

For the bacon oil:

• 200 g bacon, uncooked
• Vegetable oil

1. Cut the bacon in small pieces and put in a pan
2. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min.
   
3. Remove the pan from the stove, cover with cling film and let stand at room temperature over night
4. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve
5. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups

For the anise toast:

• 1 toastbread, whole
• 2 tea spoons anis seed, ground
  
• Some pastis
• Fleur de sel

1. Remove the crust of the bread and cut lengthwise in to long sticks
2. Toast the bread on all sides just bevor serving
3. Brush with some pastis, sprinkle with anis seed and fleur de sel

For the soup:

• 1 shallot
• 1/2 teaspoon butter
• 5 mozzarella di bufala balls - cut in medium size pieces
• 8 dl cream (50% fat)
• 2 dl milk
• Salz and white pepper

1. Sweat the shallot in a medium sized pan with the butter, without letting the shallot take colour
2. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C
3. Add the cheese and slowly(!) let it melt
4. Season
   
5. Strain before serving to remove the unmelted mozzarella
6. Drizzle some bacon oil on the soup and serve with the anis toast