Roasted Cauliflower & Fennel Soup Recipe
Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds.
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Cooking tools:
- Blender
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- Baking sheet
- Parchment paper
- Microwave
- Mixing bowl
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- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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- Serving bowl
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
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