Shrimp and Crab Soup (Print Version)
# Ingredients:
01 -
2 tablespoons of butter
02 -
1 single small onion, chopped into tiny pieces
03 -
2 garlic cloves, chopped up finely
04 -
1 celery stick, diced small
05 -
1 peeled carrot, diced into little bits
06 -
1/4 cup plain flour
07 -
4 cups of chicken or seafood stock
08 -
1 cup thick cream
09 -
1 cup regular milk
10 -
1/2 pound crab meat, fresh if possible
11 -
1/2 pound shrimp, cleaned and peeled
12 -
1/4 cup white wine that’s dry
13 -
1 tablespoon of tomato paste
14 -
1 teaspoon of Old Bay spice mix
15 -
Salt, to your liking
16 -
Pepper, to your taste
17 -
2 tablespoons of freshly chopped parsley
# Instructions:
01 -
In a big pot, warm the butter on medium heat. Toss in the onion, garlic, carrot, and celery. Stir them around and cook till the veggies feel soft, which should take 5-7 minutes.
02 -
Add the flour to the pot. Keep stirring it for a couple of minutes to get rid of that raw flour flavor.
03 -
Slowly add the warm stock while whisking. Turn the heat up so it boils. Then lower it down and let the mix simmer for about 10 minutes till it thickens a bit.
04 -
Add the milk, cream, shrimp, crab, dry wine, and tomato paste. Stir everything and let it continue to simmer until the shrimp are cooked, and the flavors mix nicely, around 10-15 minutes.
05 -
Sprinkle on the Old Bay spice, salt, and some pepper. Give it a quick taste and adjust if needed. Let the soup cool for a little before using a hand blender to mix it till smooth. No hand blender? Carefully blend it in a countertop blender a bit at a time.
06 -
If the soup cooled down, warm it up gently. Spoon it into your bowls and sprinkle the chopped parsley on top before digging in.
# Notes:
01 -
Serve this alongside a crisp green salad, a warm loaf of crusty bread, or some roasted veggies. If you're pairing it with wine, a Sauvignon Blanc would work great.