Reviewed: Dec. 18, 2008

Fantastic! Restaurant quality soup. Cut the soy sauce down to 1/2 tsp, reduce the feta, eliminate the salt and cut the cayenne in half and you've got a winner!

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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 17, 2008

A really wonderful dish. I substituted jarred red peppers which saved a lot of time. I also reduced the cayenne pepper by half because of my kids' sensitive palates, and omitted the salt--folks can always add salt to taste. It still had a nice kick to it. My nine year old son who's a picky eater, LOVED it. I served it as an appetizer to another great recipie on this site, Grilled Flat Iron Steak with Blue Cheese-Chive Butter. It was a great meal all around!

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adventurous

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Reviewed: Jan. 22, 2007

It is a very good soup. Based on previous reviews, I didn't use any salt and only half of soy sauce, no wine. I get feta cheese from Costco and often it goes bad as we don't eat that much feta that fast. This is a great recipe to use it up. It is fairly time and labor consuming so I wouldn't use it as a quick meal idea.

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Ol'chik

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Reviewed: Jan. 1, 2006

I thought this was a very good soup, although I too found it a little on the salty side and also thought the feta overpowered the other ingredients. Next time I'll try less salt and less feta. Overall though, we really liked this recipe. Thanks for posting!

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Rob

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Reviewed: Aug. 30, 2003

This recipe was unique and although at first taste neither my husband or I really cared for it, it did grow on us. It is strong and as was noted in another recipe, salty. I deleted the salt because the soy sauce adds plenty on its own. I served it garnished with sour cream and chopped pickled peppers.

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