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Reviewed: Oct. 6, 2007

I made this soup for supper. Turned out great as posted! Friends came by and said hmmm it smells like the Luna in here. I'll do this for lunch this New Years. Nice job Catherine

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PiknPekr

	Cooking Level: Beginning Home Town: Bedford, Massachusetts, USA Living In: Spokane, Washington, USA
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Reviewed: Aug. 2, 2007

When making this, I admittedly cheated and used canned plum tomatoes, however, it probably didn't taste much different. This really was quite good, if not a little bit fishy. The amount of clam juice was a bit too much for me, but otherwise, the shrimp and feta complimented each other nicely. Thanks for sharing, Catherine.

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Apr. 21, 2007

Made this exactly as written, except I forgot to add in the parsley in the end. BUt it is one of my favorite soups now. I don't think my kids would like it, but us grown-ups sure did. My Feta was mixed through out the soup and didn't sink. Will make again.

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SHEWETT

	Cooking Level: Intermediate Home Town: Susanville, California, USA Living In: Durham, North Carolina, USA
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Reviewed: Jan. 18, 2007

good flavor. it would make a good lunch or side for dinner. we made it for dinner and on it's own it didn't leave us satified.

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NAVYPINSTRIPES


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Reviewed: May 11, 2006

This was delicious and easy to make. I used my immersion blender to save myself the trouble of tranferring the soup to the blender. It worked fine and earned rave reviews from my husband. I used precooked and shelled shrimp.

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CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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Reviewed: Nov. 24, 2005

Fantastic soup! My guests raved about this soup and asked for the recipe. I omitted the cheese, but served the soup topped with a crouton made of a slice of asiago cheese bread topped with fresh garlic, parmesan cheese and butter for a more elegant presentation.

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FREDA3G2B2G


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Reviewed: Nov. 10, 2005

This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one.

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BOOKMARKER

	Cooking Level: Intermediate
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Reviewed: Jul. 13, 2005

Um...this was OK. I like the feta idea, but it was a little gritty in the soup. I may try this one again minus the feta and add some basil to the puree.

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MORO


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Reviewed: May 13, 2005

I mde this soup this evening..worried my picky hubby wouldn't like it..he loved it!!!! and so did I....what a nice change from the basic chicken or beef stock....

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XKIMBERLYXX


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Reviewed: Apr. 26, 2005

I was in the mood for a bisque, and tried this. This soup is not brothy, so it was a good choice. I am a novice cook, and my husband really liked this.

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JENNIFERPA


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