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Stuffed Seafood Soup Bread Bowl
Alyssa

Stuffed Seafood Soup Bread Bowl

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

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish the soup: Remove the pot from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped parsley to brighten the flavors.
  9. 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.