Basically, you chop the fennel and celery and boil them for 2 minutes (in salted water), then pull 'em out and run cold water over them. Cook the bacon in whole slices, and as it cooks, chop the shallots. When the bacon's done, set it on some paper towels and dump the shallots into the fat. Saute for a few minutes, add the celery and fennel and saute for another 10 minutes or so. Then add a cup of chicken broth and simmer until it's mostly gone. Crumble the bacon in, and voila, you're done. Sure, maybe the celery and fennel leaves and parsley would have been nice. But it was just fine without them. The picture on Epicurious is totally wrong, here's what it actually looks like:
I was actually surprised by how delicious this was. The celery was surprisingly flavorful. The fennel's anise-y flavor paired beautifully with the bacon - and this is coming from someone who despises licorice. The texture was maybe a a wee bit more mushy - especially the celery - than I might have liked - I'd probably cut down the chicken broth a bit, I guess? And upped the bacon, definitely. But overall, it was fantastic.