Description
Indulge in a delightful seafood feast with this rich and creamy Stuffed Seafood Soup Bread Bowl. A flavorful combination of shrimp, crab, and clams (or scallops) in a velvety broth, served in a toasted bread boule for a hearty and satisfying meal.
Ingredients
Scale
Bread Bowls:
- 4 small round bread boules (sourdough or similar)
- 2 tablespoons butter
Seafood Soup:
- 1/2 cup chopped yellow onion
- 2 garlic cloves (minced)
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 tablespoon all-purpose flour
- 3 cups seafood or chicken broth
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 pound shrimp (peeled, deveined, chopped)
- 1/2 pound lump crab meat
- 1/2 cup chopped cooked clams or scallops
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Preheat oven: Preheat oven to 375°F. Cut tops off bread boules and hollow out centers. Toast in the oven until crisp.
- Sauté vegetables: In a pot, sauté onion, garlic, celery, and carrots. Add flour to make a roux. Whisk in broth, cream, and milk. Simmer.
- Add seafood: Stir in shrimp, crab, and clams. Season with Old Bay, cayenne, salt, and pepper. Simmer until seafood is cooked. Add parsley.
- Fill bread bowls: Ladle hot soup into toasted bread bowls. Serve with lemon wedges and parsley.
Notes
- Customize the seafood mix to your preference.
- For a lighter version, use more milk or coconut milk instead of heavy cream.
- Serve the soup in regular bowls if bread bowls are not available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with soup
- Calories: 510
- Sugar: 5g
- Sodium: 910mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 160mg
