Use a sieve to sift the flour. Mix this into the butter and vegetables until well combined. Cook and stir for about 2 minutes.
-In another saucepan, warm the milk over medium heat.
-Stir the warmed milk slowly and continue to cook while stirring until the milk has thickened.
-Stir in the freshly ground black pepper, tomato paste, then, the heavy cream.
-You can puree the soup if desired using a blender or a food processor. Then, pour it back into the saucepan.
-Add in the crab, shrimp, and the sherry. Stir and bring to a simmer.
-Serve immediately. Enjoy!
