Description
This Stuffed Seafood Soup Bread Bowl is a delicious, interactive meal featuring a creamy, seafood-packed soup served in a warm, crusty sourdough bread bowl. With shrimp, scallops, crab, or lobster in a rich, flavorful base, this dish is perfect for dinner parties, cozy nights, or special occasions. It’s a unique and comforting meal that will surely impress!
Ingredients
- 4 large round sourdough bread bowls
- 1 lb mixed seafood (shrimp, scallops, crab meat, lobster)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup white wine (optional)
- 1/4 cup flour (for thickening)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bread Bowls: Hollow out the bread bowls by slicing off the tops and removing the inner bread, leaving a 1-inch border.
- Cook the Seafood: Melt butter in a pot, add seafood, and cook for 3-4 minutes. Set seafood aside.
- Make the Soup Base: In the same pot, sauté onion and garlic, then add flour. Gradually whisk in seafood stock and white wine. Simmer for 5 minutes.
- Add Cream and Cheese: Stir in heavy cream, parmesan, and season with salt and pepper. Simmer for another 3-4 minutes.
- Combine Seafood and Soup: Return the cooked seafood to the pot and stir well. Let simmer for a few more minutes.
- Stuff the Bread Bowls: Ladle the creamy seafood soup into each bread bowl and garnish with fresh parsley.
Notes
- Customize the seafood by using your favorites like lobster or shrimp.
- Try different types of bread bowls, such as French bread, for a change in texture.
- Add extra vegetables like celery or leeks to enhance the flavor of the soup.
- If you prefer, you can use frozen seafood, just ensure it’s properly thawed and drained before cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
