Stuffed Seafood Soup Bread Bowl

Ingredients:

For the Soup:

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small onion, finely diced

2 garlic cloves, minced

2 tablespoons all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1/2 lb shrimp, peeled and deveined

1/2 lb lump crab meat

1/2 lb clams, cooked and shelled (optional)

1/2 teaspoon Old Bay seasoning

1/4 teaspoon cayenne pepper (optional for heat)

Salt and pepper, to taste

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

For the Bread Bowls:

4 large sourdough bread bowls

1 tablespoon olive oil (for brushing)

Preheat the oven to 375°F (190°C).

Slice the top off each sourdough bread loaf and hollow out the inside, leaving a sturdy shell to hold the soup.

Lightly brush the inside and edges with olive oil and bake for 10 minutes to toast slightly. Set aside.

In a large pot, heat olive oil and butter over medium heat until melted.

Add the onion and sauté until translucent, about 3–4 minutes.

Stir in the garlic and cook for 1 minute.

Sprinkle in the flour and cook for another minute, stirring constantly to form a roux.

Gradually whisk in the seafood broth, ensuring no lumps remain. Bring to a gentle simmer.

Stir in the heavy cream, Old Bay seasoning, and cayenne pepper (if using). Simmer for 5–7 minutes to thicken slightly.

Gently stir in the shrimp and cook for 2–3 minutes, until pink and opaque.

Add the crab meat and clams (if using), cooking for 1–2 more minutes until warmed through.

Stir in the lemon juice, parsley, and adjust the seasoning with salt and pepper.

Ladle the soup into the prepared sourdough bread bowls.

Garnish with additional parsley or a sprinkle of Old Bay seasoning.

Serve immediately, accompanied by the hollowed-out bread for dipping.

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