• 10 oz slab bacon, rind trimmed, cut into 1/4 in cubes
  • vegetable oil (optional)
  • 2 C chopped onions
  • 4 C coarsely chopped trimmed fennel (about 4 medium bulbs)
  • 6 C chicken stock
  • 1 C + 9 Tbsp Creme fraiche (recipe follows)
  • salt and freshly ground pepper
  • 1/3 C snipped fresh chives or chopped green onion (green part)


Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring occasionally, about 10 minutes. Transfer to paper towels using slotted spoon. If necessary, add enough oil to pan drippings to measure 1/4 cup Heat over medium heat. Add onion and cook 4 minutes, stirring frequently. Add fennel and cook 5 minutes, stirring frequently. Add stock. Simmer until vegetables are tender, 35 - 40 minutes. Puree soup in batches in processor or blender until smooth. (can be prepared 1 day ahead and refrigerated.)

Reheat soup over medium heat, stirring frequently. Whisk in one cup creme fraiche. Season with salt and pepper. Ladle soup into heated bowls. Spoon 1 1/2 Tbsp creme fraiche atop each. garnish with chives and bacon.

Creme Fraiche:
1 1/2 C whipping cream
1/2 C sour cream

Blend cream and sour cream in medium bowl. cover and let stand at room temperature until thickened to consistency of sour cream, about 6 hours. Refrigerate until ready to use.

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Submitted 6/13/05.
Source: Alice Belvider
Submitted By: Rick Smith
Fennel Soup With Creme Fraiche And Bacon Lardons