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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."

In 2017, financial troubles lead to the closure of more 50 franchises throughout the U.S. and Canada, including six in Manhattan. The brand was acquired by Joseph Hagen, and a physical location in New York's Time Square was opened in December, 2018. To this day, the recipes are still a secret. Among the favorites 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)
  • ...

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Reviews
Average rating:

Score: 2.75. Votes: 12
Rating of votes (12)
5
 
 
2 customers
4
 
 
2 customers
3
 
 
2 customers
2
 
 
3 customers
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3 customers
 
sheeijan
Nov 11, 2006, 22:00

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, 22:00

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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