Melt Butter: Begin by melting butter in a saucepan over medium heat. It should bubble gently, releasing a delightful aroma that sets the stage for your bisque.

Sauté Vegetables: Add chopped celery and green onions to the pan, sautéing until they’re tender and aromatic, about 3-4 minutes. This builds the flavor base for your creamy soup.

Stir in Flour: Sprinkle in flour and continuously stir for about a minute—this helps eliminate the raw taste and starts thickening your soup.

Warm the Milk: While stirring, warm the whole milk in the microwave for 60-90 seconds, then whisk it gradually into the saucepan to avoid lumps that might spoil the silky texture.

Add Cream and Tomato Paste: Pour in heavy cream and stir in tomato paste, along with Old Bay seasoning, pepper, and salt. Whisk everything together until you have a beautifully smooth mixture.

Simmer the Bisque: Bring the soup to a low simmer, allowing it to thicken while stirring occasionally. You’ll want it to bubble gently for about 5-7 minutes.

Incorporate Seafood: Gently fold in the chopped shrimp and crab meat, cooking for 2-3 minutes until they are warmed through and tender, releasing their sweet flavors into the bisque.

Garnish and Serve: Finally, ladle the bisque into warm bowls and garnish with freshly chopped parsley or chives for that perfect finishing touch.