Crab and Shrimp Seafood Bisque

Ingredients:

• 3 tablespoons butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 ½ cups milk
• ½ 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

Instructions:

1. In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add the chopped green onion and celery, and sauté until they become tender, stirring occasionally.
2. Stir in the flour, mixing it well with the butter and vegetables. Continue cooking and stirring for about 2 minutes to form a roux.
3. Meanwhile, warm the milk in a separate saucepan over medium heat.
4. Gradually whisk the warm milk into the roux mixture. Keep stirring and cooking until the mixture thickens.
5. Add the black pepper, tomato paste, and heavy cream, stirring to combine.
6. If you prefer a smooth texture, blend the soup at this stage using a blender or food processor, then return it to the pan.
7. Stir in the crab meat, shrimp, and a splash of sherry. Heat gently until the soup simmers.
8. Serve hot and enjoy!

Tips & Variations:

• Swap the shrimp for cooked bay scallops or lobster for a different seafood twist.
• Use finely chopped shallots instead of green onions for a milder flavor.
• Garnish with sliced green onion tops, fresh cilantro, or parsley. A dollop of sour cream stirred in also adds a lovely richness.