Description
Seafood lovers rejoice with this hearty stuffed seafood soup bread bowl, where creamy broth meets tender ocean treasures nestled in a crusty sourdough vessel. Maritime flavors dance together, promising a luxurious culinary journey you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Seafood:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound clams, cooked and shelled (optional)
Liquid and Base Ingredients:
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Vegetables and Seasonings:
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Bread Bowl:
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions
- Craft bread vessels by slicing sourdough loaf tops and scooping out interiors, creating sturdy containers. Lightly coat inner surfaces with olive oil and bake at 375F for 10 minutes until crisp and golden. Reserve toasted shells.
- Create flavor foundation in large pot by melting olive oil and butter over medium heat. Sauté diced onions until translucent and fragrant, approximately 3-4 minutes. Introduce minced garlic and cook briefly, then dust with flour to develop a smooth roux.
- Transform base into creamy liquid by gradually whisking seafood broth, eliminating potential lumps. Incorporate heavy cream, Old Bay seasoning, and cayenne pepper. Allow mixture to simmer 5-7 minutes, developing rich consistency.
- Introduce seafood elements carefully: fold shrimp into simmering liquid, cooking until they transform to pink and opaque, roughly 2-3 minutes. Gently integrate crab meat and clams, warming through without overcooking. Finish with fresh lemon juice and chopped parsley.
- Present soup by ladling steaming mixture into prepared bread bowls. Enhance visual appeal with additional parsley garnish or Old Bay seasoning sprinkle. Serve immediately alongside toasted bread tops for interactive dining experience.
Notes
- Choose hearty, thick-crusted sourdough bread for optimal soup containment and minimal sogginess.
- Toast bread bowls thoroughly to create a protective barrier that prevents premature softening when soup is added.
- Consider gluten-free bread options for those with wheat sensitivities, selecting sturdy alternatives like gluten-free artisan rolls.
- Customize seafood selection based on personal preference or seasonal availability, mixing shrimp, crab, and clams for varied texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 120 mg