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 crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry win
Melt the butter in a Dutch oven or a large saucepan over medium-low heat; add chopped green onions and celery. Stir until stirred.
Mix the flour with butter and vegetables until well mixed. Keep cooking, stirring for two minutes.
Heat the milk in another saucepan over medium heat.
Stir the warm milk slowly and continue to cook, stirring, until firm.
Add fresh ground black pepper, tomato paste and heavy cream.
If desired, mash the soup in a blender or food processor ** at this point, then return it to a saucepan.
My heart is crab, shrimp and sherry. Bring to simmer.
Tips and differences
Don’t hesitate to add cooked little scallops or lobsters instead of shrimp.
Replace the green onions with chopped shallots.
If desired, decorate the soup with pieces of green onion, coriander or parsley. Or add a spoonful of sour cream and wrap it
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