Ingredients:
3 tablespoons of butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons of all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon of tomato paste
1 cup thick whipped cream
8 ounces of crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoons of wine
Preparation:
Melt the butter in a large saucepan or stewpot over medium-low heat; add the chopped green onion and celery. Sauté, stirring until tender.
Mix the flour with the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Heat the milk in another saucepan over medium heat.
Slowly add the lukewarm milk and continue cooking, stirring until thickened.
Add the freshly ground black pepper, tomato paste and heavy cream.
If desired, puree the soup in a blender or food processor** at this point, then return it to the pan.
Add the crab, shrimp and sherry. Bring to a slow boil.
This is not my recipe or my photo, but enjoy, I will do the work for you. Follow us for more information.
