Roasted Cauliflower Soup

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I'm not sure if this is a cauliflower or butter soup. I think I used equal parts of both, but, it is delicious -- rich and creamy. I served this soup on night one of the 30th birthday dinners

It's a simple soup to make, with only a handful of ingredients. But it looks and tastes fancy. Probably due to all that butter. I think roasting the cauliflower first adds a nice depth of flavor. I've found that to be true with most vegetable soups. So if you have some extra time, just pop your vegetables in the oven first. You won't regret it.
Roasted Cauliflower Soup
Adapted from Bon Appetit

1 large head of cauliflower (about 2 lb.), leaves discarded
12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
Kosher salt
1 large onion, minced
1/4 cup heavy cream
4-6 cups of chicken stock

1) Preheat oven to 350°. Place whole cauliflower head in a large baking dish, rub with 4 Tbsp. butter, and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.
2) Melt 2 Tbsp. butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups  stock. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Puree.
3) Return soup to pot and bring to a simmer, adding more stock if too thick. Season with salt. Remove from heat and whisk in remaining 6 Tbsp. butter and cream. Serve warm in shallow bowls, drizzle with olive oil.

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