This is the most delicious and easiest soup to make (next to bone broth) and also the most keto-soup (again, next to bone-broth). I grew up by the sea so I love all sea foods, but my husband doesn't. So I was very happy to discover that he enjoyed this soup when I used to make it during the very cold winters in Canada, and so did the rest of the family. It was inspired by a sauce I used to make for pasta (back in the pasta, real cream, white wine days) and I changed it for keto-consumption. We used to call it just the "fish soup", but since yesterday it's been very deservedly renamed to
Caesar Soup {{tah tah taaaaaaaaaah}}
So here. All you need are
butter
coconut cream
onions
garlic
shrimps
scallops
salt & pepper
cinnamon
saffron
herbs (I use a combination of parsley/chervil/tarragon/chives)
I don't ever measure when I cook, so bear with me. The following should make a small pot for two people to dine at least twice. It is so tasty that you think you will eat the entire pot, but pretty soon you realize that is also very very filling! We only have a small bowl each and we are FULL!
So, you melt a whole unsalted butter package (here usually at 500g) in the pot, and you add your finely cut onions and garlic. I put about 3-4 medium sized onions and about 3-4 garlic cloves. I let them cook very well, and when they have thinned enough, I add the coconut cream, I would say about 2-3 cups. When it is hot enough, in goes the scallops and shrimp. I get those from the supermarket in a package and use a package of each for just 2 people. But you add as much as you want really! And you want your liquid (butter and cream) to be almost to the point of covering the shrimps and scallops. That's how I measure my liquids anyway.
And then, when the shrimps and scallops are almost ready (which is not long, if you like them al dente) you sprinkle it with salt & pepper (I don't add pepper because all the other tastes are enough, but my husband likes it with pepper, so it works with both), cinnamon, herbs and saffron. Just a note in case you haven't used saffron before, it only needs a tiny bit for this amount. Just so as to give your soup an ivory tint, if it makes it orange, then it's too much. Which is a good thing, saffron is known as the "gold" of the spices!
Et voila! You have a soup that is filling, healthy (if you are not allergic to shell fish/coconut/butter...
) and very tasty! :D Enjoy people! And let me know your results and impressions after you made it
to stock up! Thank you for this recipe! 
