Stuffed Seafood Soup Bread Bowl

For the Soup:

• 1 tablespoon olive oil: Adds depth of flavor and helps sauté the vegetables.
• 2 tablespoons unsalted butter: Adds richness to the base of the soup.
• 1 small onion, finely diced 🧅: Provides aromatic sweetness to the soup.
• 2 garlic cloves, minced 🧄: Adds bold, savory flavor.
• 2 tablespoons all-purpose flour: Used to thicken the soup base.
• 4 cups seafood or chicken broth 🥣: Forms the liquid foundation of the soup.
• 1 cup heavy cream: Adds creaminess and body to the soup.
• 1/2 lb shrimp, peeled and deveined 🦐: Provides tender, juicy seafood bites.
• 1/2 lb lump crab meat 🦀: Offers sweet, delicate seafood flavor.
• 1/2 lb clams, cooked and shelled (optional): Brings briny, oceanic flavor.
• 1/2 teaspoon Old Bay seasoning: Enhances the seafood flavors with a classic spice blend.
• 1/4 teaspoon cayenne pepper (optional): Adds a touch of heat.
• Salt and pepper, to taste: Balances and enhances the flavors.
• 1 tablespoon lemon juice 🍋: Adds brightness and freshness to the dish.
• 2 tablespoons fresh parsley, chopped 🌿: For garnish and a fresh, herbal note.

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.

With these simple, flavorful ingredients, you’re on your way to creating a restaurant-quality experience at home.

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Instructions

Follow these step-by-step instructions to create your Stuffed Seafood Soup Bread Bowl. Each stage is crucial for capturing the rich, savory flavors and perfecting the presentation.

Step 1: Prepare the Bread Bowls

1. Preheat your oven to 375°F (190°C).
2. Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.
3. Lightly brush the inside and edges of each bread bowl 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 olive oil and butter in a large pot over medium heat.
2. Add the finely diced onion and sauté until translucent, about 3–4 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle in the flour and stir for another minute, creating a roux. This step is crucial for thickening the soup.

Step 3: Build the Soup

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

Step 4: Add the Seafood

1. Gently add the shrimp, cooking for 2–3 minutes until they turn pink and opaque.
2. Stir in the crab meat and clams (if using) and cook for 1–2 more minutes, just until warmed through.
3. Finish with lemon juice, fresh parsley, and season with salt and pepper to taste.

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 added flavor and presentation.
3. Serve immediately, with the hollowed-out bread pieces on the side for dipping.

By following these steps, you’ll have a rich, flavorful soup served in a crusty, golden bread bowl — the ultimate comfort food experience. This Stuffed Seafood Soup Bread Bowl is a crowd-pleaser that will leave everyone at the table impressed and satisfied. Enjoy every hearty, seafood-packed spoonful!