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Stuffed Seafood Soup Bread Bowl

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Stuffed Seafood Soup Bread Bowl

This dish is more than a meal—it’s a celebration of comfort, flavor, and creativity. With its rich, creamy soup and crusty sourdough bread bowl, this recipe is a show-stopper perfect for cozy nights or entertaining guests.

Ingredients

For the Soup

  • 1 tablespoon olive oil: Adds depth of flavor and helps sauté the vegetables.
  • 2 tablespoons unsalted butter: Adds richness to the soup.
  • 1 small onion, finely diced 🧅: Provides aromatic sweetness.
  • 2 garlic cloves, minced 🧄: Bold, savory flavor.
  • 2 tablespoons all-purpose flour: Thickens the soup base.
  • 4 cups seafood or chicken broth 🥣: Forms the liquid foundation.
  • 1 cup heavy cream: For a creamy texture.
  • 1/2 lb shrimp, peeled and deveined 🦐: Tender and juicy seafood bites.
  • 1/2 lb lump crab meat 🦀: Sweet, delicate seafood flavor.
  • 1/2 lb clams, cooked and shelled (optional): Adds a briny, oceanic note.
  • 1/2 teaspoon Old Bay seasoning: Classic seafood spice blend.
  • 1/4 teaspoon cayenne pepper (optional): A touch of heat.
  • Salt and pepper, to taste.
  • 1 tablespoon lemon juice 🍋: For brightness and balance.
  • 2 tablespoons fresh parsley, chopped 🌿: Garnish and freshness.

For the Bread Bowls

  • 4 large sourdough bread bowls: Sturdy, flavorful vessels for the soup.
  • 1 tablespoon olive oil (for brushing): Helps crisp and brown the bread.

Instructions

Step 1: Prepare the Bread Bowls

  1. Preheat your oven to 375°F (190°C).
  2. Slice the top off each sourdough loaf and hollow out the inside, leaving a thick shell to hold the soup.
  3. Brush the inside and edges of each bread bowl lightly with olive oil.
  4. Place the bread bowls on a baking sheet and bake for 10 minutes or until golden and crisp. Set aside.

Step 2: Cook the Soup Base

  1. Heat the olive oil and butter in a large pot over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes until translucent.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour into the pot, stirring constantly for 1 minute to create a roux.
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Step 3: Build the Soup

  1. Gradually whisk in the seafood or chicken broth, ensuring no lumps remain.
  2. Bring the mixture to a gentle simmer and cook for 2–3 minutes until slightly thickened.
  3. Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes.

Step 4: Add the Seafood

  1. Gently add the shrimp and cook for 2–3 minutes until pink and opaque.
  2. Stir in the crab meat and clams (if using) and cook for an additional 1–2 minutes until warmed through.
  3. Finish with lemon juice, parsley, and adjust seasoning with salt and pepper.

Step 5: Serve in Bread Bowls

  1. Ladle the hot soup into the prepared sourdough bread bowls.
  2. Garnish with fresh parsley and a sprinkle of Old Bay seasoning for presentation.
  3. Serve immediately, pairing with the hollowed-out bread pieces for dipping.

Tips, Swaps, and Variations

Tips

  • Toasting the bread bowls prevents them from becoming soggy.
  • Add vegetables like corn, celery, or carrots for extra heartiness.

Swaps

  • Substitute sourdough with other crusty bread, such as ciabatta.
  • Use canned coconut milk instead of heavy cream for a dairy-free version.

Variations

  • Spicy Kick: Increase cayenne or add diced jalapeños.
  • Seafood Mix: Add scallops or white fish for variety.
  • Herbaceous Flavor: Replace parsley with dill or thyme.

Why You’ll Love It

  • Impressive Presentation: The bread bowl adds a rustic, restaurant-quality touch.
  • Customizable: Adjust the flavors and ingredients to suit your taste.
  • Comfort in Every Bite: Perfectly creamy and packed with seafood goodness.

Serve up this hearty Stuffed Seafood Soup Bread Bowl, and let every bite transport you to coastal culinary bliss! 🌊🍞🦐

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