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1
Reserve 1/2 cup celery leaves.
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2
Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
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3
Reserve 1/2 cup fennel fronds.
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4
Trim fennel stalks flush with bulbs.
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5
Cut any brown spots from outer layers and quarter bulbs lengthwise.
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6
Cut out most of cores, leaving enough to hold layers together.
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7
Cut bulbs lengthwise into 1/4-inch-wide slices.
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8
Have ready 2 large bowls of ice and water.
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9
Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water.
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10
Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water.
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11
When vegetables are cool, drain both in a colander.
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12
Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain.
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13
Add shallot to bacon fat and cook, stirring, until softened.
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14
Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes.
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15
Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
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16
Coarsely chop reserved celery leaves and fennel fronds.
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17
Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
