This seafood bisque is made with crab and shrimp, or use another seafood. I like to add a little corn to this soup.
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons flour
2 1/2 cups milk
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry
Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream.
Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.