We recommend the wines of Alsace again and again because they are so versatile, enhancing so many types of food. Here a Pinot Gris, nutty and rich, will have the body and flavor to beautifully highlight the soup.
Sorry for the 1 star - I really wanted to like it but - didn't. :-( IMO, the cabbage was strange in it. Flavor was ok - but let's just say, I'll be moving onto other recipes.Read More
Great soup! Not 4 servings, more like 8-10! I can't wait to have it for leftovers. I subbed out the water and used lobster stock (Better than Bouillon Lobster and omitted 2tsp of salt) and I used 2 cups of frozen corn kernels. Other than that I followed the recipe! I would agree with Jordan, next time I won't bother with keeping the shells on the shrimp. It was a hassle and I don't know if it contributed that much to the taste.Read More
This soup is amazing! I used coconut milk to avoid dairy, a squeeze of half a lime, and raw peas. Incredible flavor! Only time consuming part is shelling the shrimp post-sauté, I would buy shelled next time as the flavor of the soup was fantastic before adding shrimp. Toasted and buttered a baguette to dip in that juice - amazing recipe!!Read More
Where are these 3500+ ratings that ended up giving this wonderful soup a two-star rating? Something is fishy about this, but it's not the shrimp.Read More
I don't know why the two stars. This soup was delicious and easy to make. Got better the next day.Read More