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The Soup Nazi's
Cream of Sweet Potato Soup |
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New Yorkers have lined up around the block for years now
to get a hot cup of Al Yeganeh's delicious soup at Soup
Kitchen International. Many are familiar with the
demands: "Pick the soup you want!", "Have
your money ready!", and "Move to the extreme
left after ordering!" Customers know if they don't
stick to the rules, they'll be quickly scolded and may
not get served; even after waiting for as long as two
hours to get to the front of the line. This is precisely
how the non-smiling Yeganeh was portrayed by actor Larry
Thomas in Seinfeld
episode number 115, when he forever became known as the
"Soup Nazi." (That's the real guy in the
picture, as cheerful as ever.)
In response to many e-mails over
the last several weeks, TSR will be celebrating the final
days of TV's "show about nothing", with a
special tribute. Starting this week, and until the final
show on May 14, TSR will present a new weekly kitchen
clone for the Soup Nazi's most popular creations. I'll
kick it all off with this Cream of Sweet Potato Soup, and
the next several recipes will come each Thursday night
(including this week), until Seinfeld
is no more. In addition to the recipes, I'll share more
about the Soup Nazi, including my very brief interview
with the guy, which ended when I was sternly reprimanded.
But at least I still got my soup. And just like in the
show, it was indescribably delicious.
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
1. Preheat oven to 375 degrees. Bake the sweet potatoes
for 45 minutes or until they are soft. Cool the potatoes
until they can be handled.
2. Peel away the skin, then put the potatoes into a large
bowl. Mash the potatoes for 15-20 seconds, but you don't
need to mash them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan
over medium/high heat, add the remaining ingredients and
stir to combine.
4. When the soup begins to boil, reduce the heat and
simmer for 50-60 minutes. Cashews should be soft. Serve
hot with an attitude. (http://www.topsecretrecipes.com)
Makes 6-8 servings.
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