Instructions:
Step 1:
Heat olive oil in a large pot over medium heat.
Sauté onion, celery, and carrot until softened, about 5 minutes.
Add garlic and cook for an additional minute.
Step 2:
Stir in tomato paste, paprika, cayenne (if using), and season with salt and pepper.
Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture, stirring until well combined.
Cook for another minute.
Step 3:
Gradually add broth, stirring continuously to prevent lumps.
Simmer on low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
Step 4:
Mix in the heavy cream and simmer for 10 more minutes, until slightly thickened.
Add crab meat, shrimp, and sherry (if using).
Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
Step 5:
Adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with fresh herbs
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