This recipe makes a wonderful soup with a truly unique combination of flavours. Feta cheese and prawns are simmered in a wine-based stock.
This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one. - 10 Nov 2005 (Review from Allrecipes USA and Canada)
I followed this recipe to the "T" 100%... and it was sensational! The fresh parsley in the end gave it that fresh tasting *pop* that only fresh parsley can give! It put it over the top for us! It was like something you'd taste in a 5 star restaurant! LOVE THIS! ***NOTE - I am going to try making the soup the night before I need it BUT will NOT ADD the shrimp until I serve the soup the next day. I'll simmer it 3 min to reheat/and cook the shrimp. I think this will work. ***NEW NOTE*** I have since made this using chicken broth as a substitute for the clam juice and I could not tell any difference in the delicious flavor. Chicken broth is much more economical then using the clam juice. - 31 May 2011 (Review from Allrecipes USA and Canada)
Yummy. I used diced canned tomatoes in place of the fresh and then used seeded and diced roma tomatoes and parsley for the garnish. Served with fresh rolls, we really enjoyed this. - 24 May 2010 (Review from Allrecipes USA and Canada)