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1 large head of cauliflower, about 2 ½ pounds
6 tablespoons butter
1 ½ cups red onion, chopped
1 cup celery chopped, 2 large stalks
2 tablespoons fresh garlic, chopped
1 teaspoon dry thyme leaves
½ teaspoon dry marjoram
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ cups zucchini, half inch diced
2 cups vegetable broth
1 ¼ cups light cream
Dash hot sauce
½ teaspoon Worcestershire sauce
2 cups sharp white cheddar cheese, shredded
Remove core and leaves from cauliflower and break the rest into small to medium florets.
Bring a large pot of salted water to a boil.
Place cauliflower into boiling water and cook about 8 minutes or until cauliflower is tender when pierced with a fork. Reserve ½ cup of the cauliflower water and drain the rest. Set cauliflower aside.
In a large pot, melt butter over medium to medium high heat and add onions and celery and cook for three minutes.
Add garlic, thyme, marjoram, salt and pepper and cook for one minute.
Add zucchini and cook two minutes.
Add cooked cauliflower and cook two more minutes.
Add stock, reserved cauliflower water and bring to a simmer.
Remove from heat and add cream, hot sauce and Worcestershire sauce.
Remove three cups to a blender and puree or use an emersion blender. Pour this back into the soup and add the sharp cheddar cheese. Stir to combine and adjust seasoning.
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