Instructions:
Step 1
In a Dutch oven or large saucepan, melt the butter over medium-low heat.
Step 2
Add the chopped green onion and celery, cooking and stirring until they are softened.
Step 3
Stir in the flour, mixing it thoroughly with the butter and vegetables. Continue to cook for about 2 minutes, stirring frequently.
Step 4
In a separate saucepan, gently warm the milk over medium heat.
Step 5
Gradually add the warmed milk to the flour mixture, stirring constantly, and cook until the mixture thickens.
Step 6
Stir in the black pepper, tomato paste, and heavy cream.
Step 7
If you prefer a smoother texture, blend the soup in a blender or food processor until smooth, then return it to the saucepan.
Step 8
Add the crab meat, shrimp, and any optional sherry. Bring the mixture to a simmer and cook for a few more minutes until heated through.
Step 9
Serve the bisque hot, garnished with sliced green onions, cilantro, parsley, or a swirl of sour cream if desired.
Tips and Variations:
You can substitute the shrimp with cooked bay scallops or lobster for variety.
Swap green onions for finely chopped shallots for a milder flavor.
Garnish with fresh herbs or a dollop of sour cream for an extra touch of richness.