Pureed Cauliflower Soup with Dill

I got inspired to create this soup after reading the book about the wisdom of French parenting Bringing Up Bebe. Apparently, France has a culinary tradition of pureed vegetable soups which are often served in French daycare centers. My 3-year-old daughter Sophia & 7-month-old son Jacob gobbled it up. Gerritt chocked down exactly one spoon while crying & gagging. However, I will not give up (children often need to try a new item on average of 7-8 times prior to developing a taste for it), so more pureed soups are coming on the menu soon! :-)

Ingredients:

1/2 stick butter, divided
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
1 head of cauliflower, roughly chopped
1 32-oz container low-sodium organic chicken broth or stock
8-10 oz of organic half-and-half
1 large fennel heart, diced
4-5 medium Yukon gold potatoes, diced
2-3 Tbsp of fresh dill, chopped
Sea salt & black pepper to taste
A dash of ground turmeric (for beautiful golden color)

In a large soup pot, melt 2-3 Tbsp of butter. Add onion, carrots & celery & saute about 5-10" until vegetables are soft.
Add cauliflower, fennel heart & potatoes. Cover vegetables with chicken broth. Bring to a boil, then reduce to simmer & cook for about 30".
Add salt, pepper, turmeric, butter & half-and-half. Simmer for additional 10-15".
Puree the soup using the stick immersion blender. Serve immediately. Sprinkle each bowl of soup with fresh dill prior to serving.