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Soup Nazi's Crab Bisque Recipe
Soup Nazi's Crab Bisque
By Todd Wilbur

Recipe Type: Soup
Calories: 401
Cook Time: 6 hours 30 minutes
Recipe Rating: 2.8 (12 reviews)
 
New Yorkers would line up around the block at the 55th Street location to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. And everyone was familiar with the demands posted near the order window: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!" Violate any of these rules and Al sent you to the back of the line, even if you had waited for as long as two hours to get to the front. This is precisely how Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as "The Soup Nazi." After that episode aired a new rule was posted: "Do not mention the N Word (Nazi)!" In 2006 the original location closed and Al went into the business of franchising his concept under the new name "The Original Soup Man." Today there are more than 50 franchises throughout the U.S. and Canada, including six in Manhattan. But the recipes are still a secret, even from franchisees, since the soups are delivered premade to each location in 8-pound bags. Among the favorites to this day is the crab bisque, which is the soup Jerry orders on the show.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

4 pounds snow crab legs
4 quarts water (16 cups)
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sheeijan  
Submitted on: 11/12/06
I just made this soup today, and I have to say I'm disappointed also. I followed the recipe to the letter (I only get adventurous with recipes the second time I make something). Mine thickened up, that wasn't the problem. I just didn't like the taste - I think it definitely needs more cream, and more seasoning. Not worth all the work and the cost.
Elisa  
Submitted on: 03/07/06
This soup was good, but not great. Once again, as almost everyone else that has rated this recipe, I have never had the original the recipe is based on. I agree with others that cream would be a must add-on if I ever made this again. This was a lot of work too-shelling all that crab took almost 2 hours alone. I liked the mustard seeds though-a nice texture addition.
Dawn  
Submitted on: 01/28/06
If your soup needs thickening just add cornstarch and water mixture to the soup to thicken it. Very good soup.
George S. Pearl, QPP  
Submitted on: 01/11/06
I made this and thought that with all of that work and stuff added into this bisque it would really be great. I was tricked by that Soup Nazi if this is like the stuff he makes. Please do not even bother making this stuff. It is expensive and unworthy of anyone's time and effort. If you want some great soup, open a can of mushroom and throw in some crab meat...there you have a lot better than what you will have after all of this hoopla!
Improvis  
Submitted on: 12/26/05
There must be a typo or missing ingredient. 2 Tbsp half and half? The NY Times published Al's Seafood Bisque and it called for 4 cups of heavy cream! This soup is more like a crab cioppino. It is OK, but by no means is it rich and creamy. Also, by my count, the potatoes cook for more than 3 hours, along with 1/2 of the crab. Cooking potatoes for 3 hours results in mush, and cooking crab for 3 hours is just silly.
NextIronChef  
Submitted on: 12/08/05
This recipe was not at all like in the restaurant. No matter how many hours you cooked it would not thicken. :(
Larry Ruckert  
Submitted on: 09/20/05
I am a real blue crab connoisseur. I spent 60 of my years living and crabbing in Maryland. Three years ago I moved to Florida only to find other types of crab. I recently tried this recipe. I always follow a recipe to the letter it worked beautifully. Great soup, but being from MD the second time I made it I added Old Bay Spice. My family loved it. The third time I made it I spent 3 hours for two days working on it. The first day I picked the crabs and two pounds of shrimp and made the broth (include the shrimp heads with the crab shells). The second day I added the spices and started to render the broth down. After about an hour you begin to see it start to thicken and half of the crab meat and render more when it get to the thickness you want add the two pounds of shrimp turn heat off the shrimp will cook as it cools down. Now comes the hardest part your kitchen filled with a wonderful odor dont touch the soup, let it cool, put it in the fridge overnight. The next day heat what you want to use and enjoy. What I added to the recipe: I started with 5 quarts of water. Added two more potatoes Added 2 lbs. shrimp Added 2 tablespoons Old Bay Spice I used Dungeness crab the next time I am going to use Blue Crab.
franzcooks  
Submitted on: 09/17/05
I waited until my wife and daughter were out of the house before I made this. It took all day and REALLY smelled up the house. It was a pain in the a$$ until I learned how to crack the crab claws. By the time I was done, I had a hard time eating the soup. It was delicious, tho. I brought some in for a friend and she LOVED it.
Big Mike  
Submitted on: 09/04/05
I've made this soup, or versions of it several times. I purposely make a double batch because after my friends and family tasted it the first time, it was a hit. You definitely need to thicken with heavy (whiping) cream instead of half and half. I also used shrimp shells and crab shells from Blue Claw crabs, along with King Crab legs. I also threw in some chunks of lobster meat. Was more like a "Seafood Bisque" but was amazing! I think it helps to be somewhat adventurous with any recipe and try different ingredients that YOU like. I NEVER follow a recipe "to the letter" as "Michelle" stated. I just used the basic recipe as a sort of "guide" and was very pleased with the results. It IS an expensive soup to try and make, then wind up messing it up, or not liking the result.
I.S.  
Submitted on: 08/06/05
I think you need to use heavy cream instead of half-and-half in order to thicken the soup.
Michelle  
Submitted on: 07/28/05
We agree! Ours never thickened either. We spent a whole Sunday preparing this "bisque" and followed the recipe to the letter~ We won't be making it again.
Kathy Smith  
Submitted on: 07/26/05
I never ate the original, but I really don't like this. It is a lot of work to make, isn't that tasty, and despite hours of cooking, never really thickend up like a bisque.