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 (here) 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.