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.
- Immediately decrease the heat and gently simmer
until the soup is reduced and thickened, about 20
minutes. - 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. - 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.