Description
This creamy seafood soup served in a warm, toasted sourdough bread bowl is the perfect comfort food. Filled with a flavorful mix of shrimp, crab, and scallops, the soup is rich and velvety, making for a delicious and hearty meal.
Ingredients
Scale
- 4 sourdough bread bowls
- 1 lb mixed seafood (shrimp, crab, scallops)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3 cups seafood broth
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F.
- Cut the tops off the sourdough bread bowls and hollow out the insides.
- In a large pot, melt butter and sauté onion and garlic until fragrant.
- Stir in flour and cook for 1-2 minutes.
- Slowly whisk in seafood broth, then add mixed seafood and bring to a simmer.
- Stir in heavy cream and season with salt and pepper.
- Place hollowed-out bread bowls on a baking sheet and ladle soup into each one.
- Bake for 15-20 minutes until bread bowls are golden brown.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add a squeeze of lemon juice to the soup before serving.
- If you don’t have seafood broth, you can use chicken or vegetable broth, though the seafood broth enhances the flavor.
- Make sure the bread bowls are sturdy enough to hold the soup without getting soggy too quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes