Peas with Fennel and Bacon (Or Soy Bacon if you so prefer)
You will need:
Half a bulb of fennel, diced
1 small or half of a large onion, diced
1 clove of garlic, minced
1/4 to 1/2 lb of bacon (depending on on how much you dig the swine) or soy bacon (if there is such a thing) chopped up
1 lb of frozen peas (thawed)
1/2 cup of chicken stock or broth
1/2 stick of butter (cubed and COLD)
1/4 cup of the fennel fronds and parsley, finely chopped, divided into two piles
Take the bacon and saute it on medium heat until the fat is rendered and the bacon is done (just shy of crispy). Remove the bacon from the pan and add onions, fennel, and garlic to the pan (you will probably need to add some oil if you're using the soy stuff). Sweat, don't brown, the mixture until the fennel is soft. When the vegetables are soft, add 2/3 of the bacon back to the pan and saute for 2-3 more minutes. Then add the chicken stock and fold in the peas and cook over medium heat until the chicken stock is almost evaporated. Remove from the heat and add the cubed butter and half of your parsley/fennel frond mixture to the pan and swirl in the pan or fold with a spatula until the butter is melted. Pour onto a serving dish and sprinkle the remaining bacon and parsley/fennel mixture over the top and serve.
It's like a little bite of heaven in your mouth... I promise
