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version of
The Soup Nazi's
Indian Mulligatawny Soup |
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Elaine: "Do you need
anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit
the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it's an Indian soup. Simmered to
perfection by one of the great soup artisans in the
modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He's not a Nazi. He just happens to be a
little eccentric. You know, most geniuses are."
Kramer was right. Al Yeganeh --
otherwise known as the Soup Nazi from the Seinfeld
episode which aired in 1995 -- is a master at the soup
kettle. His popular soup creations have inspired many
inferior copycats in the Big Apple, including The
Soup Nutsy, only 10 blocks away.
Yeganeh's mastery shows when he combines sometimes
unusual ingredients to create unique and delicious
flavors in his much-raved about soups. In this one, you
may be surprised when you discover pistachios and cashews
among the many vegetables. But it's a combination that
works.
In April I took a trip to New
York and tasted around a dozen of the Soup Nazi's
creations. The Mulligatawny was among my
favs. After each daily trip to Soup Nazi's headquarters,
I immediately headed back to the hotel and poured samples
of the soups into labeled, sealed containers which were
then chilled for the trip back home. There, in the home
lab (okay, it's a kitchen) portions of the soup were
rinsed through a sieve and ingredients were identified.
After that, it was a matter of trial and error, figuring
out the measurements for those ingredients. The result
was a successful clone that I can now share with you.
Just be sure when you make this soup, that you simmer it
for at least four hours or until the soup reduces by more
than half. The soup will darken as the flavors intensify,
the potatoes will begin to fall apart and the nuts will
soften. If you follow these directions you should end up
with a clone that would fool even Cosmo himself.
Next Thursday, the big Seinfeld
finale...and the most requested Soup Nazi clone of all.
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an
eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5
hours or until soup has reduced by more than half, and is
thick and brownish in color. It should have the
consistency of chili. Stir occasionally for the first few
hours, but stir often in the last hour. The edges of the
potatoes should become more rounded, and the nuts will
soften. Serve hot. (http://www.topsecretrecipes.com)
Makes 4-6 servings.
Tidbits
Because of the extreme reduction, I found that the salt
in the chicken stock was enough for the recipe. However,
if you use a stock that isn't so salty, you may find you
need to add extra salt to the soup.
Check out the e-mail
tips and notes for this recipe.
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