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Foraging with Alexis Nikole Nelson.
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
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