Opis
A delicious seafood soup served in a bread bowl.
Składniki
Skala
- 1 loaf sourdough bread
- 2 cups seafood mix (shrimp, crab, and scallops)
- 4 cups seafood stock
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 tsp thyme
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 350°F (175°C).
- Cut the top off the loaf of bread and hollow out the inside, leaving a thick shell.
- In a pot, sauté onion, garlic, celery, and carrots until softened.
- Add seafood stock and bring to a boil.
- Add seafood mix and cook until seafood is cooked through.
- Stir in heavy cream and thyme; season with salt and pepper.
- Pour the soup into the bread bowl.
- Place the bread bowl on a baking sheet and bake for 10 minutes.
- Serve hot with the bread lid on the side.
Uwagi
- Use fresh seafood for best flavor.
- Store leftover soup in an airtight container.
- Can substitute bread with a gluten-free option.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: Seafood
Zasilanie
- Wielkość porcji: 1 bread bowl
- Kalorie: 450
- Cukier: 3g
- Sód: 800mg
- Kwasy: 25g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 20g
- Cholesterol: 100mg
Słowa kluczowe: stuffed seafood soup bread bowl