Preparation

• Gather the ingredients.
• Melt 3 tablespoons unsalted butter in a Dutch oven over medium-low heat; add 2 tablespoons chopped green onion and 2 tablespoons chopped celery. Sauté until tender, about 2 minutes.
• Stir 3 tablespoons all-purpose flour into the butter and vegetables until well incorporated. Continue cooking for about 2 minutes.
• Warm 2 ½ cups milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking until thickened, about 3 minutes.
• Add ½ teaspoon freshly ground black pepper, 1 tablespoon tomato paste, and 1 cup heavy cream.
• If desired, puree the soup in a blender or food processor and return it to the saucepan.
• Stir in 8 ounces cooked shrimp, 8 ounces crabmeat, and 2 tablespoons sherry wine. Bring to a simmer.
• Serve hot, garnished with 3 tablespoons parsley, cilantro, and/or chopped green onion tops.