- black pepper. Cook for 2 minutes to develop flavors.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
- Gradually whisk in the shrimp stock (or seafood/chicken broth) to avoid lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return to the pot.
- Stir in heavy cream and sherry (
