Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup celery, diced
1/4 cup carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne (optional; add some heat)
Salt and black pepper to taste
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/2 pound cooked crab meat, shells removed
1/2 pound shrimp, boiled, peeled, deveined, and chopped
2 tablespoons sherry (optional)
Fresh herbs for garnish
Preparation
In a big saucepan, warm the olive oil over medium heat.
Sauté the onion, celery, and carrot until tender, about 5 minutes.
Add the garlic and cook for a further minute.
Add the cayenne pepper (if using), paprika, and tomato paste and stir. Season with salt and pepper.
Cook for 2 minutes, stirring constantly.
Sprinkle the flour over the mixture and stir well. Cook for another minute.
Gradually add the broth, stirring continuously to avoid lumps.
Simmer for ten minutes over low heat, stirring now and again.
Blend the soup until creamy using an immersion blender or in batches with a regular blender.
Stir in the heavy cream and cook for an additional 10 minutes, until slightly thickened.
Add the crab, shrimp, and sherry (if using). Cook the seafood on low heat for 5 minutes, ensuring the cream does not curdle.
To taste, add more salt and pepper for seasoning.
Serve hot, garnished with fresh herbs.