Stir in heavy cream and simmer for an additional 10 minutes until the soup thickens slightly.
Add the cooked crab, shrimp, and sherry (if using). Simmer gently for 5 minutes to warm through.
Season and Serve
Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh herbs, and serve hot.
Tips for Best Results
Seafood Options: Feel free to add scallops or fish chunks for more variety.
Blending: For a chunkier soup, blend only half the base and leave some vegetables intact.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid curdling the cream.
Enjoy this rich and flavorful seafood soup as a comforting appetizer or a hearty main course!
KIELBASA SOUP WITH POTATOES
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