Description
A rich seafood soup served in a warm, crusty bread bowl, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 pound scallops, cleaned and patted dry
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 4 large crusty bread rolls
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice off the tops of the bread rolls and hollow out the insides.
- Brush the inside and outside of each hollowed-out roll with olive oil, and sprinkle with garlic powder.
- Place the bowls on a baking sheet and bake for 10–12 minutes or until golden brown and crispy.
- In a large pot, melt the unsalted butter over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes.
- Stir in the flour, cooking for an additional minute.
- Slowly whisk in the seafood stock, heavy cream, and dry white wine. Bring to a simmer.
- Season with Old Bay, smoked paprika, cayenne (if desired), and adjust salt and pepper.
- Gently add the shrimp, crab meat, and scallops. Cook for 4-5 minutes.
- Stir in fresh parsley before serving.
- Ladle the soup into each prepared bread bowl and garnish with more parsley.
Notes
Feel free to customize the seafood or use vegetables for a vegetarian version. Store soup separate from bread bowls to maintain texture.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg