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Soup Nazi's Crab Bisque

By Todd Wilbur


Score: 2.75. Votes: 12
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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.

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  • 4 pounds snow crab legs
  • 4 quarts water (16 cups)
  • 1 small onion, chopped
  • 1 1/2 stalks celery, chopped
  • 2 cloves garlic, quartered
  • 2 potatoes, peeled and chopped
  • 1/4 cup butter
  • 1/4 cup chopped fresh Italian parsley
  • 1/3 cup tomato sauce
  • 2 tablespoons half-and-half
  • 1 tablespoon chopped pimento
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 2 bay leaves
  • Do This
    • Restaurant/Brand
      Soup Nazi's
    • Instructions

      1. Remove all the crab meat from the shells and set the meat aside.

      2. Put half of the shells into a large pot with the water and place it over high heat. Add the onion, 1 stalk of chopped celery, and the garlic, then bring the mixture to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally (the white part of the shells will start to become transparent), then strain the stock. Discard the shells, onion, celery, and garlic, keeping only the stock.

      3. Measure 3 quarts (12 cups) of the stock into a large saucepan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

      4. Add the potatoes, bring the mixture to a boil, then add half of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce the heat and simmer uncovered for 2 hours, until it thickens. Add the remaining crab and simmer for another hour or so, until the soup is very thick.

      Makes 4 to 6 servings.

Reviews
Average rating:

Score: 2.75. Votes: 12
Rating of votes (12)
5
 
 
2 customers
4
 
 
2 customers
3
 
 
2 customers
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3 customers
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3 customers
 
sheeijan
Nov 11, 2006, 23:00

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
Mar 6, 2006, 23:00

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.

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