Stuffed Seafood Soup Bread Bowl
Ingredients:
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)
Salt and black pepper, to taste
1 large round bread loaf (sourdough or similar)
Fresh parsley, chopped (for garnish)
Shredded cheese (optional, for topping)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, heat olive oil and butter over medium heat. Sauté onion until soft, about 3–4 minutes.
3. Add garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes to form a roux.
4. Slowly whisk in broth until smooth. Bring to a simmer.
5. Add heavy cream, Old Bay, cayenne, salt, and pepper. Stir well.
6. Add shrimp, crab, and clams. Cook for 5–7 minutes or until shrimp are cooked through.
7. Slice off the top of the bread loaf and hollow it out.
8. Place the bread bowl on a baking tray, fill with soup, and top with cheese if using.
9. Bake for 10 minutes or until the cheese is melted and bubbly.
10. Garnish with fresh parsley and serve hot.