Crab and shrimp soup (Print Version)

# Ingredients:

01 - 1 pound peeled shrimp.
02 - 1 pound crab meat.
03 - 4 tablespoons unsalted butter.
04 - 1 medium onion, chopped.
05 - 2 minced garlic cloves.
06 - 1 diced celery stalk.
07 - 1 chopped carrot.
08 - 1/4 cup all-purpose flour.
09 - 1/2 cup dry white wine.
10 - 4 cups seafood stock.
11 - 1 cup heavy cream.
12 - 1 cup light cream.
13 - 2 tablespoons tomato paste.
14 - 1 teaspoon Old Bay seasoning.
15 - 1/2 teaspoon paprika.
16 - Salt and pepper to taste.
17 - Fresh parsley.

# Instructions:

01 - Melt your butter, then sauté onion, garlic, celery, and carrot until softened, about 5 to 7 minutes.
02 - Stir in the flour and keep mixing for 2 minutes so it cooks through.
03 - Pour in the wine to deglaze, then mix in stock, seasonings, and tomato paste. Simmer gently for 10 minutes.
04 - Blend the soup until smooth, then strain through a fine sieve for a silky texture.
05 - Mix in the creams and seafood, cooking just long enough for the shrimp to turn pink and the crab to heat up.
06 - Finish with salt and pepper, top with parsley, and serve while warm.

# Notes:

01 - For the smoothest soup, blend and strain it thoroughly.
02 - Add seafood only at the end to keep it tender.

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