Description
A rich and creamy seafood soup filled with shrimp, crab, and scallops, served in a warm, hearty bread bowl. The perfect combination of savory flavors and a deliciously edible vessel for your soup!
Ingredients
For the Soup:
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2 tablespoons unsalted butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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3 cups seafood stock
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1 cup heavy cream
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1/2 cup dry white wine
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1 teaspoon Old Bay seasoning
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional)
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1/2 pound shrimp, peeled and deveined
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1/2 pound lump crab meat
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1/2 pound scallops, cleaned and patted dry
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1/4 cup fresh parsley, chopped
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Salt and pepper, to taste
For the Bread Bowls:
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4 large crusty bread rolls (sourdough or artisan rolls work best)
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
Instructions
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Prepare the Soup:
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In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
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Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to make a roux.
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Gradually add the seafood stock while whisking to prevent lumps, then add the heavy cream and white wine.
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Stir in the Old Bay seasoning, smoked paprika, and cayenne pepper (if using). Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld.
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Add the shrimp, crab meat, and scallops to the pot, cooking for another 5–7 minutes or until the seafood is cooked through.
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Stir in the fresh parsley, and season with salt and pepper to taste. Remove from heat.
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Prepare the Bread Bowls:
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Preheat the oven to 375°F (190°C).
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Cut the tops off the bread rolls and hollow out the centers, leaving about 1-inch of bread around the edges. (Save the bread tops to serve as lids.)
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Brush the inside and outside of the bread bowls with olive oil and sprinkle with garlic powder.
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Place the bread bowls on a baking sheet and bake in the preheated oven for 10–12 minutes, or until the bread is crispy and golden.
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Assemble the Soup Bread Bowls:
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Ladle the hot seafood soup into each bread bowl, making sure to fill them generously.
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Place the bread tops back on the bowls, or serve them alongside for dipping.
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Notes
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For an extra creamy soup, you can add a bit more heavy cream or use half-and-half instead.
- The bread bowls can be made ahead and stored at room temperature for a day. Just warm them up in the oven before filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American