Roasted Cauliflower & Fennel Soup

Name: Roasted Cauliflower & Fennel Soup
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt divided; 4 cups cauliflower florets; 1 medium (1 cup) fennel bulb, cored, chopped; 3 cloves garlic; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 medium (1 cup) white onion, chopped; 1 teaspoon fennel seeds; 3 cups chicken stock; 1/8 teaspoon ground red pepper (cayenne); 2 cups Land O Lakes® Half & Half; Shelled and roasted pistachios, chopped, if desired; Fennel fronds, chopped, if desired

Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.

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15 min

Prep Time

1 hr 15 min

Total Time

servings

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Ingredients

¹/₄ cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided

4 cups cauliflower florets

1 medium (1 cup) fennel bulb, cored, chopped

3 cloves garlic

¹/₂ teaspoon salt, divided

¹/₂ teaspoon pepper, divided

1 medium (1 cup) white onion, chopped

1 teaspoon fennel seeds

3 cups chicken stock

¹/₈ teaspoon ground red pepper (cayenne)

2 cups Land O Lakes® Half & Half

Shelled and roasted pistachios, chopped, if desired

Fennel fronds, chopped, if desired

How to make

STEP 1

Heat oven to 375ºF. Line 15x10x1-inch baking sheet with parchment paper; set aside.
STEP 2

Place 2 tablespoons Butter with Olive Oil & Sea Salt into large microwave-safe bowl; microwave until melted. Add cauliflower, fennel, 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.
STEP 3

Melt remaining 2 tablespoons Butter with Olive Oil & Sea Salt 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, remaining salt and pepper and cayenne.
STEP 4

Transfer one-third of cauliflower mixture carefully to 5-cup blender container. Cover; process until smooth. Pour into bowl. Repeat with remaining cauliflower mixture.
STEP 5

Return mixture to saucepan. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
STEP 6

Serve warm with chopped pistachios and chopped fennel fronds, if desired.