Name: Stuffed Seafood Soup Bread Bowl
Ingredients: 1 tbsp olive oil: Used initially for sautéing and flavor enhancement.; 2 tbsp unsalted butter: Adds richness and creaminess to the soup.; 1 small onion, diced: Provides foundation flavor for the base of the soup.; 2 garlic cloves, minced: Delivers aromatic depth, essential for seafood dishes.; 2 tbsp all-purpose flour: Helps thicken the soup, creating a silky texture.; 4 cups seafood or chicken broth: The primary liquid, offering depth and a savory base. Use chicken broth if seafood broth is not available.; 1 cup heavy cream: Contributes to the soup’s creaminess and rich flavor.; 1/2 lb shrimp, peeled and deveined: Provides a delicate seafood flavor; adjust size as needed.; 1/2 lb lump crab meat: Sweet and tender, crab adds a luxurious element to the dish.; 1/2 lb clams (optional): For extra seafood texture and brininess; can be omitted based on preference.; 1/2 tsp Old Bay seasoning: Offers a classic seafood seasoning with a slight kick.; 1/4 tsp cayenne pepper (optional): Adds a hint of heat; adjust per taste.; Salt and pepper to taste: Essential seasoning for balanced flavor.; 1 tbsp lemon juice: Brightens the dish and enhances the seafood’s natural flavors.; 2 tbsp fresh parsley, chopped: Provides freshness and color as a garnish.; 4 large sourdough bread bowls: The ultimate vessel for the soup—crusty on the outside and soft on the inside.; 1 tbsp olive oil (for brushing): Used to enhance the bread’s flavor before baking.

Description

Enjoy this stuffed seafood soup bread bowl! Creamy, flavorful seafood soup in a crusty bread bowl – a hearty and satisfying main dish.

Ingredients

Scale

1 tbsp olive oil: Used initially for sautéing and flavor enhancement.
2 tbsp unsalted butter: Adds richness and creaminess to the soup.
1 small onion, diced: Provides foundation flavor for the base of the soup.
2 garlic cloves, minced: Delivers aromatic depth, essential for seafood dishes.
2 tbsp all-purpose flour: Helps thicken the soup, creating a silky texture.
4 cups seafood or chicken broth: The primary liquid, offering depth and a savory base. Use chicken broth if seafood broth is not available.
1 cup heavy cream: Contributes to the soup’s creaminess and rich flavor.
1/2 lb shrimp, peeled and deveined: Provides a delicate seafood flavor; adjust size as needed.
1/2 lb lump crab meat: Sweet and tender, crab adds a luxurious element to the dish.
1/2 lb clams (optional): For extra seafood texture and brininess; can be omitted based on preference.
1/2 tsp Old Bay seasoning: Offers a classic seafood seasoning with a slight kick.
1/4 tsp cayenne pepper (optional): Adds a hint of heat; adjust per taste.
Salt and pepper to taste: Essential seasoning for balanced flavor.
1 tbsp lemon juice: Brightens the dish and enhances the seafood’s natural flavors.
2 tbsp fresh parsley, chopped: Provides freshness and color as a garnish.
4 large sourdough bread bowls: The ultimate vessel for the soup—crusty on the outside and soft on the inside.
1 tbsp olive oil (for brushing): Used to enhance the bread’s flavor before baking.

Instructions

Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the bread bowls. This ensures they will be crispy when serving.
Prepare the bread bowls: Hollow out the large sourdough bread bowls, carefully cutting away the inner bread while leaving a crust-like shell. Brush the insides with 1 tbsp olive oil to enhance flavor. Place them on a baking sheet and bake for 10 minutes, or until they become crisp and golden.
Sauté the aromatics: In a large pot, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add the diced onion and minced garlic, stirring occasionally until the onions become translucent and aromatic, about 5 minutes.
Create the roux: Sprinkle in 2 tbsp all-purpose flour and stir continuously for 1-2 minutes to form a roux, ensuring it’s well combined and free of lumps.
Add the broth: Gradually whisk in 4 cups seafood or chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, allowing it to thicken, which should take about 5-7 minutes.
Incorporate the cream: Slowly pour in 1 cup heavy cream, stirring to combine. Then, add 1/2 tsp Old Bay seasoning and 1/4 tsp cayenne pepper (if using) for flavor, simmering for an additional 5 minutes.
Add the seafood: Gently stir in 1/2 lb shrimp, 1/2 lb lump crab meat, and 1/2 lb clams (if using). Cook for 3-5 minutes until the shrimp are just cooked through and warmed. Be careful not to overcook the seafood.
Finish the soup: Remove the pot from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped parsley to brighten the flavors.
Serve: Ladle the rich seafood soup into freshly baked bread bowls, garnishing with additional parsley if desired. Serve immediately, accompanied by pieces of the hollowed-out bread for dipping.