I really thought this sounded to easy to be good, but it's really a treat. I used cream of potato since I did not have cream of asparagus, I used 2% milk and 1/2 & 1/2, it was a little thin so I used some cornstarch to thicken it. I did use 1 cup of vouvray - 1/2 cup with the soup and other 1/2 at the end. I also added a little of Old Bay, Garlic, Cayenne Pepper & butter. My picky hubby Loves it and he's not a big lover of wine in soup.

Bisque is delicious. I also used Sherry wine instead of white which I enjoyed even more. I also cooked mussels in the bisque for another incredible dish. Bob O' Brien

this was a very simple soup to make, yet very good. I made it as a double recipe and instead of cream of asparugus (couldnt find it) we used cream of shrimp and celery instead. we also used more crab. also, we put about 2t of Old Bay seasoning by way of other reveiwers. This gave the soup a semi-spicy flavor. In general it was a very good soup. My motehr LOVED it!

The first time I made this I made it with wine and I hated it. The second time I took out the wine completely, added a package of imitation crab (along with the recipe's can of crab meat), garnsihed with parsley, and served with toasted sourdough slices. YUM! It is quick, easy, and always turns out great.

I used chicken broth instead of the wine which I do in all of my recipes. It had a good flavor to it but as another reviewer said, it kind of made me sick to my stomach. Won't be making this again, sorry.

Great soup, I added 3/4 tsp old bay seasoning as suggested and 2 Tsp of tomatoe paste for a pink color for presentation.

I used only 1/2 cup of white wine and 1 1/2 cup milk and this recipe still came out runny! I just feel kind of sick to my stomach after eating it. It was so watery I felt like I was drinking a crab-flavored beverage.

Really good and so quick. I sauteed a chopped shallot in a pat of butter to start, used skim milk to cut the fat, just a splash of half and half, and added dried tarragon and lots of freshly ground pepper. We all had seconds.

I have made this twice within the last week, once for company and once for just us. Used imitation crab and no wine and different seasonings the second time and it was just as good---really easy to flavor the way you would like to.

It was okay.

Wow! I made serveral modifications to this recipe, but it turned out DELICIOUS! While I was cooking the soup/milk/cream, I sauteed a medium sized yellow onion with 3 large cloves of garlic in about 2 TBSP of butter. I added the onions and garlic before the crabmeat. I also added a can of clams and a can of salad shrimp, though I'm sure the recipe would have been great as crab-only too. The recipe didn't really have any spices, so I also added about 1/2 teaspoon each of Old Bay Seasoning, fresh parsley and fresh dill from my garden. My husband and I LOVED this soup! Will make again and again!!!

excellent recipe

You know, I posted this recipe ages ago. Sorry, folks, this is the first time I've read the reviews. Gosh darn, your're all right! It's 1/2 a cup of wine, or 1 cup if you're a fan. Use 1 1/2 cups if your feeling a bit feisty. Of course, that should still leave you plenty for the dinner table. :)

This soup was very good, but I did listen to others about the wine. I added a 1/2 cup while the soup ingredients were warming and then not quite another 1/2 cup at the end when the directions said to add the wine. I cup of wine was plenty! I also sauteed some shallots first and then started the rest of the directions. Our only complaint was that it was too thin. Will probably use a little less milk next time, but there will certainly be a next time. Thanks for the recipe!

I made this for Valentine's Day for my husband. I did cut down on the wine like other's suggested. We both liked it, but it just wasn't WOW good. Good enough, but I wouldn't make it to entertain with. It might be better with scallops or lobster, I used canned crab, maybe that was the problem.

Fabulous, homemade-tasting soup!! My husband and all attendees of our super bowl party loved it! Per the other reviews, I did half the amount of wine. Thanks so much for sharing the wonderful recipe.

I made this bisque for the first course of a formal sit down dinner. Everyone loved it, & people asked for the recipe. I used approx. 2lbs of fresh lump crabmeat instead of canned & also ran the hand/food processor through it. I would use a low sodium soup though, it does have that condensed/sodium soup taste. But, overall very good & I'll make it again.

I added extra crabmeat, but used the same amount of wine in the recipie. I thought it needed less wine. Next time, I'll use half. This is a nice easy soup when you don't have time to make it from scratch.

I love this recipe! I have made it for my family several times and my in-laws request it over and over. They love it. I double the amount of crab and add Old Bay seasoning.