Ingredients
4 Cups Clam juice or Fish stock
Choice of seafood
2 lbs. of Shrimps/ 3 lbs. live lobster or crabs.
4 stalks celery sliced
1 small onion chopped
1/ Cup carrots chopped
1/2 Cup butter
1/2 Cup flour
1 Cup milk (or more)
1 Cup Cream
3 Tb. Paprika
1 Tb. thyme
1 Tb. pepper
1 Tbsp. Old bay Seasoning
Optional: Brandy
Instructions
The part of making the stock is essential to flavor the soup. Cook Shellfish in stock till done 3 minutes for Shrimp or 15 minutes for Lobster and Dungeness crab. Remove and reserve meat. add shells back and simmer at least 30 minutes. remove shells and strain if necessary. If stock is overly reduced you may need more milk later.
Sautee vegetables in butter till tender. Puree with a mixer wand or food processor. Add flour and seasonings to vegetable puree. slowly mix in stock and milk. Simmer for 30 minutes. Mix in cream and reserved seafood, simmer 5 additional minutes
Optional 1 Tb. brandy poured into each bowl served
Serves 6.