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Creamy Fennel and White Bean Soup
1 hour 20 minutes active
Fennel—both the fresh bulbs and the dried seeds—is under-appreciated for the savory-sweet, slightly anise flavor it adds. Paired and pureed with white beans to form the base of this hearty, speedy soup, fennel adds dimension to what otherwise could be one-note flat. For contrast, as well as a smoky-savory counterpoint, we top the soup with crisped bacon. Chopped fresh chives and a squeeze of lemon juice finish it with freshness. Warm, crusty country bread is the perfect accompaniment.
ounces bacon, finely chopped
medium yellow onions, finely chopped
01In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
It's safer to blend the hot soup in three batches so it doesn't splash out onto you. You may also find this article helpful: https://www.thekitchn.com/when-to-use-a-stand-blender-vs-an-immersion-blender-229281
The Milk Street Team
Made this last night and it was DELISH. Next time I might hold back more of the whole beans because they almost seemed like an afterthought. Definitely do not omit the chives (or some other garnish) as this soup is relentlessly beige. Also, I was reading the small type on the recipe and thought it said to puree it in 1/3 CUP increments which, of course, seemed insane so I ignored it. BTW, the links do not seem to work for the article on why you must use the stand blender vs. immersion blender and it doesn't come up when I search the site either. I really hate dragging my blender out so might try the immersion next time (carefully).
Any reason not to use an immersion blender instead of three trips to the blender?