Fennel Soup
  1. Cook bacon in dutch oven over medium heat until golden brown. Transfer to paper towels.
  2. Add onion, cook for 4 minutes, stirring frequently. Add fennel and cook for 5 minutes.
  3. Add stock. Simmer until vegetables are tender, 35-40 minutes.
  4. Puree soup, whisk in coconut milk.
  5. Ladle into bowls. Garnish with chives and bacon.