Creamy fennel and white bean soup with bacon from Christopher Kimball's Milk Street Magazine, Mar/Apr 2018 (page 5)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • fractal on December 16, 2020

    I made this vegetarian by sautéing in olive oil and using veggie broth and using potato sticks as a garnish. Great!

  • anya_sf on May 26, 2018

    I used half the bacon, which was enough to provide good flavor, but needed to add a bit of olive oil to saute the vegetables. I used an immersion blender to puree the soup and skipped adding extra oil at the end. We really enjoyed the soup and it was fairly quick and easy to make. Would make again.

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