Creamy Fennel and White Bean Soup | Christopher Kimball’s Milk Street

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Hearty, speedy and savory

Creamy Fennel and White Bean Soup

1 hour 20 minutes active

Creamy Fennel and White Bean Soup

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.

4

Servings

Tip

Don’t fill the blender jar more than a third full of the hot soup mixture; hot liquids tend to splash out when the blender is turned on. To help prevent this, remove the cap from the blender lid and cover tightly with a kitchen towel. Start the blender on low and gradually increase the speed.

1 hour

20 minutes active

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