A rich and comforting soup with a velvety texture and a delicately iodized taste. Crab and shrimp pair perfectly with this creamy, slightly spicy base, ideal for an elegant starter or a light main course accompanied by crusty bread.
🧺 Ingredients (serves 4)
3 tablespoons butter
2 tablespoons finely chopped green onion
2 tablespoons finely 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
225 g (8 oz) crabmeat
120 to 225 g (4 to 8 oz) cooked baby shrimp or other seafood
2 tablespoons dry white wine or sherry
👩🍳 Preparation Prepare
1️⃣ the aromatic base
In a large saucepan or Dutch oven, melt the butter over medium-low heat.
Add the chopped green onion and celery. Fry them gently for 4 to 5 minutes, stirring regularly, until they are tender and slightly translucent, without browning.
2️⃣ Make the roux
Add the flour directly to the saucepan. Mix carefully with the butter and vegetables to obtain a homogeneous dough.
Continue cooking for about 2 minutes, stirring constantly, to remove the raw flour taste.
3️⃣ Stir in the milk
In another saucepan, heat the milk over medium heat until warm (without boiling).
Gradually pour it into the butter-flour mixture, whisking to avoid lumps.
