*Ingredients
°3 tsp of butter
°2 tsp chop green onion
°2 tsp chopped celery
°3 tablespoons all-purpose flour
°2 1/2 cups of milk
°1/2 teaspoon freshly ground black pepper
°1 tablespoon tomato paste
°1 cup heavy whipped cream
°8 ounces of crabmeat
°4 to 8 ounces small cooked shrimp o
°r other seafood
°2 tablespoons sherry
*Methods
Melt butter in Dutch oven or large saucepan over medium-low heat; add chopped green onion and celery.Sautée, stir, to tender.
Mix the flour in the butter and the vegetables until well incorporated. Continue cook, stir for 2 minutes.
Heat the milk in another saucepan over medium heat.
Slowly stir in the hot milk and continue cooking and stirring until thickened.
Add freshly ground black pepper, tomato paste and heavy cream.
If desired, purée the soup in a blender or food processor** at this point, then return it to the pot.
Stir in crab, shrimp and sherry. Bring to a boil.
Serve hot.
Tips and variations
Feel free to add small cooked bay scallops or lobster in place of the shrimp.
Replace green onions with finely chopped shallots.
If desired, garnish the soup with chopped green onion tops, cilantro or parsley. Or add a spoonful of sour cream and stir it.
Enjoy !
