Seafood Bisque
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
1/4 cup flour
2 cups shrimp broth (or chicken broth)
1 T ketchup
1 bay leaf
1 tsp salt
12 oz cooked shrimp, crab or lobster meat
2 T white wine or sherry
1 cup cream or milk
Saute onion and celery in butter until barely transparent.
Stir in flour to make a smooth roux, cook for a minute.
Gradually add broth, stirring to blend and cook until thickened. Add ketchup, bay leaf and salt, boil gently 5 minutes.
Add seafood and wine, boil gently 5 more minutes, until seafood is heated through.
Remove from heat, remove bay leaf. Stir in cream or milk, heat until warm.