Creamy Fennel and White Bean Soup
A silky puree of creamy white beans soak up the savory, sweet, and slightly licorice-y flavors of fennel, contrasted by salty bits of bacon.
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling20 minutes active
- 5
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.
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.
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