Crab and shrimp soup (Print Version)

# Ingredients:

01 - 450 g of peeled shrimp.
02 - 450 g of crab meat.
03 - 4 tablespoons of unsalted butter.
04 - 1 medium onion, diced.
05 - 2 garlic cloves, minced.
06 - 1 celery stalk, finely chopped.
07 - 1 carrot, diced.
08 - 1/4 cup of flour.
09 - 1/2 cup of dry white wine.
10 - 1 liter of seafood stock.
11 - 1 cup of heavy cream.
12 - 1 cup of light cream.
13 - 2 tablespoons of tomato paste.
14 - 1 teaspoon of Old Bay seasoning.
15 - 1/2 teaspoon of paprika.
16 - Salt and pepper to taste.
17 - Fresh parsley for garnish.

# Instructions:

01 - Melt butter, then sauté the onion, garlic, celery, and carrot for about 5-7 minutes.
02 - Stir in the flour and cook for a couple of minutes, stirring continuously.
03 - Pour in the wine, then mix in the stock, tomato paste, and seasonings. Let it simmer for 10 minutes.
04 - Blend the soup and strain it through a fine sieve until smooth.
05 - Mix in the creams and seafood, cooking until the shrimp are pink and the crab is warmed through.
06 - Season to taste, add parsley on top, and serve it while it’s hot.

# Notes:

01 - For a silky texture, the soup should be blended and strained.
02 - Add seafood at the end to keep it tender and avoid overcooking.

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