If you are a fundamentalist, you know that the real biscuit soup is seafood soup, although it is often used to describe any creamy soup. This delicious seafood soup is made with crab and shrimp. It is very easy to prepare and cook for a night meal because it is ready in just 15 minutes.
Traditionally, biscuits are thickened with a dough made from crustacean shells. This recipe takes a different approach and Roux uses its exact basis. It is also adaptable; You can substitute other seafood or add a third, such as lobster, scallops, or flaky fish.
Serve the seafood soup with fresh biscuits or crunchy bread. If it’s a main dish lunch or soup, add your favorite salad.
° 3 tablespoons butter
° 2 tablespoons of chopped green onions
° 2 tablespoons of chopped celery
° 3 tablespoons all-purpose flour
° 2 1/2 cups milk
° 12 teaspoon freshly ground black pepper
° 1 tablespoon tomato paste
° 1 cup heavy whipping cream
° 8 ounces of crab meat
° 4 to 8 ounces of small cooked shrimp or other seafood
° 2 tablespoons of sherry wine
* Directions :
Melt the butter in a Dutch oven or large saucepan over a medium-low heat. Add celery and green onions too. Fry, stir, and cook.
Mixing flour, butter also vegetables to well combined. keep cooking, stirring, for 6 min .
Hotness milk in other saucepan on medium heat.
Slowly add the warm milk and continue cooking, stirring, until it thickens.
Add a fresh black pepper / tomato paste / thick cream bar as well
If desired, puree the soup in a blender or food processor ** at this point and return to the saucepan
With stirring in crab and shrimp also sherry. Get it on low heat.
Tips and variations
Feel free to add kids bay scallops or lobsters in place of shrimp
Repeat the green onions with chopped shallots.
If desired, garnish the soup with thin slices of green onion, cilantro, or parsley. Or add a spoonful of sour cream and roll it.