Description
A rich and velvety seafood soup featuring succulent lump crab and plump shrimp in a creamy, butter-based broth.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
- 8 oz lump crab meat
- 1/2 lb medium shrimp, peeled and deveined
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery, sautéing for 5-7 minutes until translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and whisk constantly for 2 minutes to create a roux.
- Pour in the white wine and simmer for 3 minutes, scraping the bottom of the pot.
- Gradually whisk in the seafood stock. Bring to a gentle simmer and cook for 15-20 minutes.
- Lower heat to low and stir in the heavy cream until heated through but not boiling.
- Fold in the lump crab meat and shrimp. Simmer for 3-5 minutes until shrimp are pink and opaque.
- Stir in fresh thyme and season with salt and pepper. Remove from heat immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American