Cooking Instructions

• In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes, until the vegetables are softened.
• Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the sautéed vegetables and stir to coat. Cook the flour for 2-3 minutes, stirring constantly, until it’s lightly browned.
• Gradually whisk in the seafood stock, ensuring no lumps form. Add the tomato paste, Old Bay seasoning, and cayenne pepper if using.
• Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to develop.
• If you prefer a smoother bisque, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
• Stir in the heavy cream, milk, and dry sherry (if using). Reduce the heat to low and simmer the bisque for another 5 minutes.
• Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
• Taste the bisque and adjust the seasoning with salt and pepper as needed.
• Ladle the bisque into bowls and garnish with chopped chives or parsley.