Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.
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1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
4 cups cauliflower florets
1 medium (1 cup) fennel bulb, cored, chopped
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium (1 cup) white onion, chopped
1 teaspoon fennel seeds
3 cups chicken stock
1/8 teaspoon ground red pepper
2 cups Land O Lakes® Half & Half
Shelled and roasted pistachios, chopped, if desired
Fennel fronds, chopped, if desired
Heat oven to 375ºF. Line 15x10x1-inch baking sheet with parchment paper; set aside.
Place 2 tablespoons butter into bowl; microwave until melted. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling. Add onion; cook 6-8 minutes or until translucent. Add fennel seeds; cook 5 minutes. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.
Return mixture to saucepan. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
Serve warm with chopped pistachios and chopped fennel fronds, if desired.
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