2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup milk
1/2 pound fresh crab meat
1/2 pound shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
Directions
1. In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until the vegetables are tender, about 5-7 minutes.
2. Stir in the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the seafood or chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer until slightly thickened, about 10 minutes.
4. Add the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Stir to combine and continue to simmer until the shrimp are cooked through and the flavors have melded, about 10-15 minutes.
5. Season the bisque with Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
6. Remove the pot from heat and let the bisque cool slightly. Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
7. Reheat the bisque gently if needed, then ladle it into bowls. Garnish with fresh chopped parsley before serving.
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