A delicious combination of shrimp and vegetables brought together to make a satisfying and filling dish.
3 tbsp ghee or unsalted butter
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
1 (227g/8 oz) package cream cheese, softened
3 cups chicken bone broth, divided
Fine sea salt and ground black pepper
1½ cups chopped cooked baby langoustines or shrimp
Oregano leaves, for garnish
Melted ghee or extra-virgin olive oil, for drizzling
- In a saucepan, melt 3 tbsp ghee over medium heat. Add the cauliflower, leeks, onions, celery, thyme, orange zest, and orange oil, if using, and mix well. Cook for 10–15 minutes, or until the cauliflower is tender.
- Scoop out half of the cauliflower and puree it with the cream cheese and 1 cup of the broth in a food processor or blender until smooth. Return the cauliflower puree to the pot, add the remaining broth, and bring to a boil.
- Reduce the heat immediately and gently simmer for 20 minutes, or until the soup has reduced and thickened.
- Season with salt and pepper to taste after straining the soup into a clean pot. To the strained bisque, add the langoustines. Cook for another 6 minutes on low heat, or until thoroughly heated.
- Ladle the bisque into warmed soup bowls to serve. Garnish with oregano leaves and melted ghee if desired. Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.
4 servings per container
- Amount Per ServingCalories612
- % Daily Value *
- Total Fat
- Saturated Fat 21.4g 107%
- Sodium 1058mg 45%
- Total Carbohydrate
- Sugars 7.3g
- Protein 40.2g 81%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.