Roasted Cauliflower & Fennel Soup

• 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

1. Heat oven to 375 degrees F. Line 15x10x1-inch baking sheet with parchment paper; set aside.
2. Place 2 tablespoons butter into bowl; microwave until melted.
3. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated.
4. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
5. Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling.
6. Add onion; cook 6-8 minutes or until translucent.
7. Add fennel seeds; cook 5 minutes.
8. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
9. Transfer one-third cauliflower mixture carefully into 5-cup blender container.
10. Cover; process until smooth.
11. Place into bowl.
12. Repeat with remaining cauliflower mixture.
13. Return mixture to saucepan.
14. Add half & half; cook over medium heat until mixture is heated through and just comes to a simmer.
15. Serve warm with chopped pistachios and chopped fennel fronds, if desired.

butter, cauliflower florets, fennel bulb, garlic, salt, pepper, white onion, fennel seeds, chicken stock, ground red pepper, pistachios, fennel

Taken from www.landolakes.com/recipe/4309/roasted-cauliflower-fennel-soup (may not work)