I came across this decadent creamy soup recipe in one of the keto support groups I’m in. Member Stacey Dresser posted this recipe, sharing how when she made it in the past (prior to keto), she felt very guilty eating it. Now she gets to thoroughly enjoy a formerly forbidden food, as this is now her “diet” food. Love it!
Stacey says, “I live in The Woodlands, TX. I am in interior design. I also have a small boutique that specializes in women and children (it is not open right now as we moved not too long ago). I was hardcore Paleo for about 5 years. However the last 3 years I have been Paleo that leans more towards Keto. I was also thinking it would be great with real bacon bits on the top.” Great suggestion, Stacey!
2 tablespoons of olive oil (or avocado oil)
1 small onion, diced
1 pound of unsalted butter, preferably Kerrygold brand (4 sticks)
2 bay leaves
1 teaspoon paprika
1 1/2 cups of heavy cream
1/2 cup seafood stock
8 ounces small scallops
8 ounces uncooked shrimp, shelled and deveined
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon ground white pepper
Heat a Dutch oven over medium heat. Add the olive oil and then onions and saute, stirring occasionally until they are translucent. Add the butter, bay leaves, paprika, cream and seafood stock. Stir. Turn it to low, cover and let it simmer for 30 minutes. (Note: do not let it boil! This will cause the soup to “break”, making it separate and become lumpy.) Add the seafood and let it simmer for another 10- 20 minutes, or until the seafood is cooked through. Remove bay leaves and serve.
Cooks notes: If you prefer your scallops seared, you can sear them and then add them. You can make this with any combination of seafood you like: crab, shrimp, cod, salmon, clams, etc. The nutrition info is calculated based on the recipe as written.
Yield: 8 servings, about 1 cup each
Nutrition info: 658 calories, 4.25 g carbs, 0.25 g fiber, 66 g fat, 14 g protein
RDA info: vitamin B12 21%, vitamin A 46%, vitamin D 10%, vitamin K 12%, calcium 7%, selenium 30%