* Ingredients :
° 3 tablespoons butter
° 2 tablespoons chopped green onion
° 2 tablespoons chopped celery
° 3 tablespoons all-purpose flour
° 2 1/2 cups milk
° 1/2 teaspoon freshly ground black pepper
° 1 tablespoon tomato paste
° 1 cup heavy whipping cream
° 8 ounces of crab meat
° 4 to 8 ounces of cooked small shrimp or other seafood
° 2 tablespoons sherry wine*
* Preparation :
Melt the butter in a Dutch oven or large saucepan over medium-low heat. Add chopped green onions and celery. Fry, stirring, until cooked.
Mix the flour with the butter and vegetables until well combined. Continue cooking, stirring, for about two minutes.
Heat the milk in another saucepan over a medium heat.
Slowly add warm milk and continue to cook, stirring, until thickened.
Add freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree soup in blender or food processor** at this point and return to saucepan.
Stir in crab, shrimp and sherry. Bring to a simmer.
Serve hot.
**Tips and Variations
Feel free to add bay scallops or lobsters in place of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thin slices of green onions, cilantro or parsley. Or add a spoonful of sour cream and roll it up.
Enjoy !
