Turn the heat up to medium in a big saucepan and melt the butter. Toss in the chopped carrot, celery, onion, and garlic. Five to seven minutes is usually right for cooking the veggies till they're soft.
Add the flour and continue cooking for 2 more minutes, or until everything is mixed
and starts to turn a little brown.
and starts to turn a little brown.
Make sure there are no lumps by whisking in the chicken or seafood broth gradually. Whisk in the milk, tomato paste, bay leaf, white wine, paprika, cayenne pepper, salt, and pepper. Simmer, covered, for 15 minutes after bringing the ingredients to a boil.
Toss in the crab flesh and shrimp. To get fully cooked, pink shrimp, heat for an additional 5 to 7 minutes.
Pull out the bay leaf and toss it aside. Make sure the bisque is completely smooth and creamy by blending it with an immersion blender. Blend only some of the soup if you want some chunks in it.
Add salt and pepper according to your preference. Hot bisque served with a sprinkle of fresh parsley on top.
About half an hour to prepare, thirty-five minutes to cook, and fifty minutes to finish.
Servings: 6 | Calories: 320 per serving
