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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.
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Stir in the flour, mixing it well with the butter and vegetables. Continue cooking and stirring for about 2 minutes to form a roux.
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Meanwhile, warm the milk in a separate saucepan over medium heat.
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Gradually whisk the warm milk into the roux mixture. Keep stirring and cooking until the mixture thickens.
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Add the black pepper, tomato paste, and heavy cream, stirring to combine.
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If you prefer a smooth texture, blend the soup at this stage using a blender or food processor, then return it to the pan.
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Stir in the crab meat, shrimp, and a splash of sherry. Heat gently until the soup simmers.
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Serve hot and enjoy!
Tips & Variations:
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Swap the shrimp for cooked bay scallops or lobster for a different seafood twist.
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Use finely chopped shallots instead of green onions for a milder flavor.
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Garnish with sliced green onion tops, fresh cilantro, or parsley. A dollop of sour cream stirred in also adds a lovely richness.