Reviewed: Feb. 19, 2011

No real changes except I made without the crab. Just had too much asparagus on hand and wanted to use up. This is very good as is.

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Reviewer:

Gilda

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Reviewed: Sep. 19, 2009

I made this soup for dinner tonight and everyone enjoyed it. I always taste-test a recipe as I am preparing it, so that it can be added to with other seasonings or ingredients as needed. I added more garlic and some celery salt and sherry, half a cup of heavy cream and a few shots of hot sauce---to enhance the flavor, but not make it "hot". Crusty French bread with whipped butter were good for dipping. I'll definitely make this soup again. Thanks!

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Reviewer:

GracieBonica

Reviewed: Mar. 13, 2009

we loved this recipe. the crab was good but you could enjoy it with or without. we doubled the batch and froze the rest, great for winter lunches!

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Reviewer:

micheLLe

Reviewed: Feb. 4, 2009

Bland flavor despite adding 1/4 tsp. curry powder as suggested by another reviewer. Crabmeat was expensive and did not enhance this soup. Unappealing color. Sounded delicious and gourmet, but will not be making this again.

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Reviewer:

KIMAR

Reviewed: Jun. 24, 2008

As it stands this is quite a tasty recipe but, as one reviewer pointed out, it needed something extra and for us that was curry paste (or powder). Gives it an interesting flavor and goes well with the other ingredients.

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9 users found this review helpful