Stuffed Seafood Soup Bread Bowl (Print version)
A creamy shrimp and crab seafood soup ladled into toasted sourdough bread bowls with a cheesy, golden rim.
# Ingredients:
For the bread bowls
01 -
4 small round sourdough bread bowls, about 6 inches wide
02 -
2 tablespoons (28 g) unsalted butter, melted
03 -
1/2 cup (55 g) shredded sharp cheddar
04 -
2 tablespoons (12 g) grated parmesan
For the seafood soup
05 -
3 tablespoons (42 g) unsalted butter
06 -
1 small yellow onion, finely diced
07 -
2 celery ribs, finely diced
08 -
3 garlic cloves, minced
09 -
3 tablespoons (24 g) all-purpose flour
10 -
2 cups (480 ml) seafood stock
11 -
1 cup (240 ml) bottled clam juice
12 -
1 cup (150 g) peeled Yukon gold potato, diced small
13 -
1 teaspoon seafood seasoning
14 -
1/2 teaspoon dried thyme
15 -
1/4 teaspoon cayenne pepper, optional
16 -
1 1/2 cups (360 ml) half-and-half
17 -
2 oz (55 g) cream cheese, softened and cubed
18 -
8 oz (225 g) raw shrimp, peeled, deveined, and cut into bite-size pieces
19 -
6 oz (170 g) sea scallops, cut into bite-size pieces
20 -
6 oz (170 g) lump crabmeat, picked over
21 -
1 tablespoon lemon juice
22 -
Salt and black pepper, to taste
23 -
2 tablespoons chopped fresh chives or parsley
# Instructions:
01 -
Heat the oven to 375 F. Cut the tops from the sourdough rounds and hollow out the centers, leaving about a 1-inch wall. Brush the insides with melted butter and bake on a sheet pan for 10-12 minutes until lightly crisp inside.
02 -
Melt 3 tablespoons butter in a Dutch oven over medium heat. Add onion and celery and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
03 -
Sprinkle in the flour and stir for 1 minute. Slowly whisk in seafood stock and clam juice, scraping the bottom of the pot so no floury bits remain.
04 -
Add potatoes, seafood seasoning, thyme, and cayenne if using. Simmer gently for 10-12 minutes until the potatoes are tender.
05 -
Lower the heat. Stir in half-and-half and cream cheese until smooth. Do not let the soup boil hard after adding the dairy.
06 -
Add shrimp and scallops and cook gently for 3-4 minutes, until the shrimp are pink and the scallops are opaque. Fold in the crab and cook 1 minute more to warm through.
07 -
Stir in lemon juice, then season with salt and pepper. Ladle soup into the toasted bread bowls, sprinkle cheddar and parmesan around the rims, and broil for 1-2 minutes until the cheese bubbles. Garnish with chives or parsley.
# Good to know:
01 -
Best served right after the bread bowls are filled.
02 -
Make the soup base 1 day ahead and add seafood when reheating.
03 -
Use sturdy sourdough rounds so the bowls hold their shape.