Pour the broth slowly into the mixture while stirring continuously to prevent lumps from forming.
Cook slowly over low heat for 10 minutes, stirring occasionally.
Mix the soup until it is creamy using a hand blender, or blend it in a regular blender in small portions.
Put the heavy cream in and cook for another 10 minutes until it thickens slightly.
Add crab, shrimp, and sherry if you like.
Cook the seafood for 5 minutes on low heat until it is warm. Be careful to avoid curdling the cream.
Sprinkle salt and black pepper as much as you like.
Serve the food hot and sprinkle fresh herbs on top.
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