Seafood Fondue Soup

This is a soup that tastes like a fondue and with lots of super-fancy seafood. We made this for New Year’s Eve and it was sufficiently decadent for such an occasion.

The Ingredients:

The liquid base is beer. You could use water but of course beer does add flavor. Also adding to the chicken bone broth cubes adds to the flavor and gives the soup a velvety mouthfeel. Sherry is required for a fondue flavor. The cheese is shredded Swiss. Better Than Bullion Lobster Base is amazingly flavorful, and I use this as the sodium contributor to the recipe (and it give a serious punch of seafood flavor).

The Process:

Make a roux with flour and butter. All of the roux I make are made with a 1:2 ratio of butter:flour. You want to cook the mixture for a minute or two after they’re combined to cook off the “floury” flavor.

After that, add your liquid and cook until thickened. In this case it was beer and sherry. Cook until thickened over medium heat. If you add the liquid after it is warmed, it comes together faster, but cold is ok too, you just cook it longer.

After the mixture is thickened, add the heavy whipping cream and spices, and heat through, then add cheese and cook until the cheese is melted.

Then add your seafood. Here, I used lobster, shrimp and scallops. The lobster and scallops are from AllFreshSeafood and the shrimp are from Great Alaska Seafood.

Heat the seafood until it is warmed through and serve. This was so delicious!!

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Seafood Fondue Soup

An amazingly rich and decadent soup that is sure to fulfill your seafood cravings!

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: Soup

Cuisine: American

Keyword: Soup

Servings: 8

Ingredients

• 1 pound shrimp
• 1 pound lobster
• 1 pound large scallops quartered
• 4 cups shredded Swiss cheese
• 40 ounces beer
• 3 bone broth stock cubes
• ½ cup dry sherry
• ½ cup heavy whipping cream
• 5 tablespoons flour
• 3 tablespoons butter
• 2 tablespoons Better Than Bullion Lobster Base
• 2 teaspoons onion powder

Instructions

• Melt butter in large soup pot over medium-high heat. Add flour and cook a minute to remove floury flavor. Add beer and sherry. Bring to near boil while whisking to allow to thicken. Add stock cubes until melted and thickened again. Add Better Than Bullion lobster base and seasoning. Add heavy cream and turn down heat to medium. Add cheese and whisk until melted. Turn heat down to medium-low and add seafood. Cook until scallops and shrimp are cooked (it will take about 5-10 minutes).