The versatility and global appeal of soup is
astonishing. From the gazpachos of Spain
to the udon bowls of Japan, diners eat it cold, hot, spicy,
sweet, thick or clear. When it comes to fine dining or special occasions, soup needs to be extraordinary. Across the globe, seafood is a source of inspiration for finer soups, like in China, where shark's fin soup is a rare delicacy. The elevation from modest broth to sophisticated bisque is dependent upon ingredients - precious chunks of lobster or crabmeat, whole mussels or scallops. Here are some of the best seafood soups we've sampled across the country in recent months, all centered around the bounties of the sea.