Description
Experience the ultimate comfort food with the Seafood Delight Bread Bowl Soup. This enticing recipe combines the rich flavors of mixed seafood with a creamy, velvety broth, all served in a warm, crusty sourdough bread bowl. It’s not just a meal; it’s a delightful dining spectacle that is perfect for chilly evenings or any time you crave a satisfying, gourmet-style soup at home.
Ingredients
- 4 large round sourdough bread bowls, hollowed out
- 1 lb of mixed seafood (shrimp, scallops, crab meat, or lobster)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/4 cup flour (for thickening)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-step Directions
1. Prepare the Bread Bowls
Start by slicing off the top of each sourdough bread and gently hollow out the inside using your hands, leaving a 1-inch border around the edges. Preserve the removed bread to serve later for extra dipping.
2. Cook the Seafood
In a large pot, melt the butter over medium heat. Add the mixed seafood and sauté for about 3-4 minutes until just cooked. Remove the seafood from the pot and set it aside to prevent overcooking.
3. Make the Soup Base
Using the same pot, sauté the chopped onion and minced garlic until they are soft and fragrant, about 2-3 minutes. Stir in flour to form a roux and cook for an additional minute. Gradually add the seafood stock or chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and continue to cook for around 5 minutes until the base begins to thicken.
4. Add Cream and Cheese
Lower the heat and stir in the heavy cream along with grated parmesan cheese. Season the soup with salt and pepper, and let it simmer for another 3-4 minutes to let the flavors meld.
5. Combine Seafood and Soup
Gently add the previously cooked seafood back into the pot. Stir to combine everything and allow it to simmer for a few more minutes, enhancing the rich seafood flavors.
6. Stuff the Bread Bowls
Carefully ladle the hot seafood soup into the prepared bread bowls, ensuring each is generously filled. The crusty edges of the bread bowl will add a pleasing texture contrast.
Servings & Preparation Time
Serves: 4 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Tips for Storage & Reheating
- Store any leftover soup in an airtight container in the refrigerator for up to two days.
- Reheat the soup on the stove over medium heat until hot. Avoid microwaving the bread bowls as they may become soggy.
- If freezing, store the soup without the bread bowls for up to a month. Thaw in the refrigerator overnight before reheating.
Conclusion
The Seafood Delight Bread Bowl Soup is not only a feast for the tastebuds but also a visually appealing dish that is sure to impress. Its combination of creamy soup and fresh seafood, paired with the unique presentation in a sourdough bread bowl, makes it a memorable meal for any occasion. Whether you’re looking to warm up on a cold night or serve a special dish to guests, this recipe promises satisfaction in every spoonful.
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Seafood Delight Bread Bowl Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Experience the ultimate comfort food with the Seafood Delight Bread Bowl Soup. This enticing recipe combines the rich flavors of mixed seafood with a creamy, velvety broth, all served in a warm, crusty sourdough bread bowl. It’s not just a meal; it’s a delightful dining spectacle that is perfect for chilly evenings or any time you crave a satisfying, gourmet-style soup at home.
Ingredients
- 4 large round sourdough bread bowls, hollowed out
- 1 lb of mixed seafood (shrimp, scallops, crab meat, or lobster)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/4 cup flour (for thickening)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bread Bowls: Start by slicing off the top of each sourdough bread and gently hollow out the inside using your hands, leaving a 1-inch border around the edges. Preserve the removed bread to serve later for extra dipping.
- Cook the Seafood: In a large pot, melt the butter over medium heat. Add the mixed seafood and sauté for about 3-4 minutes until just cooked. Remove the seafood from the pot and set it aside to prevent overcooking.
- Make the Soup Base: Using the same pot, sauté the chopped onion and minced garlic until they are soft and fragrant, about 2-3 minutes. Stir in flour to form a roux and cook for an additional minute. Gradually add the seafood stock or chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and continue to cook for around 5 minutes until the base begins to thicken.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream along with grated parmesan cheese. Season the soup with salt and pepper, and let it simmer for another 3-4 minutes to let the flavors meld.
- Combine Seafood and Soup: Gently add the previously cooked seafood back into the pot. Stir to combine everything and allow it to simmer for a few more minutes, enhancing the rich seafood flavors.
- Stuff the Bread Bowls: Carefully ladle the hot seafood soup into the prepared bread bowls, ensuring each is generously filled. The crusty edges of the bread bowl will add a pleasing texture contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes