Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.
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14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
4 cups cauliflower florets
1 medium (1 cup) fennel bulb, cored, chopped
3 garlic cloves
12 teaspoon salt, divided
12 teaspoon pepper, divided
1 medium (1 cup) white onion, chopped
1 teaspoon fennel seeds
3 cups chicken stock
18 teaspoon ground red pepper (cayenne)
2 cups Land O Lakes® Half & Half
Shelled and roasted pistachios, chopped, if desired
Fennel fronds, chopped, if desired
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 microwave-safe 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.
STEP 3
Melt remaining 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.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.
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