Ingredients

The following ingredients have 6 Servings
  • 1 fennel bulb, (ends trimmed and cored (reserve fennel fronds for garnish))
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1 head of cauliflower, (leaves removed and coarsely chopped)
  • 3 cups chicken stock
  • Kosher salt
  • 1/2 cup heavy cream ((optional))
  • *Garnish with reserved roasted cauliflower and fennel fronds

Instruction

  • Preheat oven to 425 degrees and line a sheet tray with nonstick foil.
  • Thinly slice the fennel and toss with olive oil and lay in an even layer on the sheet tray. Sprinkle with salt and roast until golden, about 20 mins. (Add one or two cauliflower florets to roast with the fennel for garnish if desired.)
  • While the fennel roasts, start the soup. Melt the butter in a medium pot or dutch oven set over medium heat.
  • Add the onion and sauté until golden, about 5 mins. Add the garlic and saute for an additional 2-3 mins.
  • Add the cauliflower, stock and season liberally with salt. Cover and bring to a boil. Reduce to a simmer and add the roasted fennel to the pot.
  • Simmer, covered, until cauliflower is tender, about 20 mins.
  • Puree with an immersion blender or in a blender in batches.
  • Add the cream if desired and adjust the seasoning.
  • Serve garnished with fennel fronds and roasted cauliflower if desired.