Description
A delicious, creamy seafood soup served in a crispy, hollowed-out bread bowl. Packed with shrimp, crab, and scallops, this comforting dish is perfect for a cozy dinner or special occasion. A hearty meal that’s as satisfying to eat as it is to serve!
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 bread bowls:
Preheat your oven to 375°F (190°C). Slice the tops off of the bread rolls and carefully hollow out the insides, leaving a thick border. Brush the insides and outsides of the bread with olive oil and sprinkle with garlic powder.
Place the hollowed-out rolls on a baking sheet and bake for 10–12 minutes, or until crispy and golden brown. -
Make the soup base:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
Stir in the flour and cook for another minute to form a roux. -
Add liquids and seasonings:
Slowly whisk in the seafood stock, heavy cream, and white wine. Bring to a simmer and cook for 5 minutes until the mixture thickens slightly.
Stir in Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper to taste. -
Cook the seafood:
Add the shrimp, crab meat, and scallops to the soup. Cook for 4-5 minutes until the seafood is just cooked through and tender.
Stir in the fresh parsley.
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Assemble the bread bowls:
Ladle the seafood soup into the prepared bread bowls. Top with extra parsley for garnish.
Notes
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You can use any crusty bread for the bowls, but sourdough or artisan rolls hold up best.
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For a thicker soup, you can simmer the mixture longer to reduce it, or add more flour to the roux.
- If you don’t have seafood stock, you can substitute with chicken stock.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American