Seafood Bisque

prep time: 10 minutes cook time: 40 minutes yield: 4 servings

  • 3 tablespoons ghee or unsalted butter (or butter-flavored coconut oil if dairy-free)
  • 2 cups cauliflower florets and chunked cauliflower stem, about ½ inch in size
  • 1 leek, halved lengthwise, thoroughly rinsed and chopped
  • ½ cup diced onions
  • 1 stalk celery, cut into ½-inch chunks
  • Leaves from 3 sprigs fresh thyme
  • 2 strips orange zest
  • 2 drops orange oil (optional)
  • 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • 3 cups chicken bone broth, homemade or store-bought, divided
  • Fine sea salt and ground black pepper
  • 1½ cups chopped cooked baby langostino or shrimp
  • Oregano leaves, for garnish
  • Melted ghee or extra-virgin olive oil, for drizzling
  1. Heat the 3 tablespoons of ghee in a saucepan over medium heat. Add the cauliflower, leek, onions, celery, thyme, orange zest, and orange oil, if using. Cook for 10 to 15 minutes, until the cauliflower, is soft. Scoop out half of the cauliflower and place it in a food processor or blender with the cream cheese and 1 cup of the broth; puree until smooth. Return the pureed cauliflower to the pot, pour in the rest of the broth, and bring to a boil.
  2. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 20 minutes.
  3. Strain the soup into a clean pot and season with salt and pepper to taste. Add the langostino to the strained bisque. Cook over low heat for 6 more minutes or until heated through.
  4. To serve, ladle the bisque into warmed soup bowls. Garnish with oregano leaves and a drizzle of melted ghee. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.