Ingredients
1 bunch green onions, chopped
2 stalks celery, finely chopped
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
Freshly ground black pepper, to taste
2 tablespoons tomato paste
1 cup heavy cream
1 cup crab meat
1 cup shrimp, peeled and deveined
1/4 cup sherry (optional)
Instructions
In a Dutch oven or large saucepan, melt butter over medium-low heat.
Add chopped green onions and celery. Sauté, stirring occasionally, until tender.
Stir in flour, blending well with butter and vegetables. Cook, stirring constantly, for about 2 minutes.
Meanwhile, warm milk in another saucepan over medium heat.
Slowly pour warmed milk into the vegetable mixture, stirring constantly until the mixture is smooth and thickened.
Season with freshly ground black pepper.
Add tomato paste and heavy cream, stirring to combine.
Optional step: If desired, puree the soup using a blender or food processor, then return it to the saucepan.
Stir in crab meat, shrimp, and sherry (if using). Bring to a simmer and cook for another 5-7 minutes, or until seafood is cooked through.
Serve hot, garnished with additional chopped green onions if desired.
Enjoy.