Creamy Stuffed Seafood Soup in Bread Bowl
Ingredients: 4 large sourdough bread bowls 2 tbsp butter 1 medium onion, diced 3 garlic cloves, minced 1 cup heavy cream 2 cups seafood stock 1 cup cooked shrimp, peeled and chopped 1 cup cooked crab meat 1 cup cooked scallops 1/2 cup grated Parmesan cheese 2 tbsp all-purpose flour 1 tsp Old Bay seasoning Salt and pepper to taste Fresh parsley for garnish Instructions: Preheat the oven to 375°F (190°C). Hollow out bread bowls and toast them lightly in the oven for 10 minutes. Melt butter in a pot over medium heat, sauté onion and garlic until soft. Stir in flour and cook for 1 minute. Gradually add seafood stock and heavy cream, whisking continuously. Add Parmesan, Old Bay seasoning, salt, and pepper. Simmer for 5 minutes.
