PHOTO CREDIT Scott McIntyre Photographer

INGREDIENTS:

2 large onions, diced small

1 cup diced celery

1 cup diced carrots

¼ cup butter

1 cup white wine

4 litres chicken broth

5 sprigs of fresh thyme

1 pound of butter

3 ½ cups flour

1 cup 35% cream

1 tablespoon of sea salt

1 tablespoon of cracked pepper

2 - 3 pounds of fresh seafood (any combination) in chunks

DIRECTIONS:

1. In a large pot, melt the ¼ cup of butter and sautee the finely diced onions, celery and carrots on medium heat for 10 minutes.
2. Add the white wine, chicken broth and fresh thyme to the vegetables. Bring to a boil for 10 minutes.
3. In a separate pot, make a roux by melting 1 pound of butter and gradually adding the flour. Mix with a whisk or wooden spoon until smooth.
4. Add roux to boiling broth and whisk.
5. Turn off heat and continue to whisk until smooth.
6. Pass the mixture through a fine mesh strainer into another pot.
7. Add the cream, salt and pepper, and mix.  
8. Add fresh seafood to mixture, simmer briefly, and serve.