The Soup Nazi's Indian Mulligatawny Soup
Aceratek Support
> I am looking for an authentic recipe for Mulligatawny soup. Can
> anybody help me please?
This recipe comes from Top Secret Recipes (topsecretrecipes.com). It's the soup
Kramer talks
about in the 1995 Seinfeld episode about the Soup Nazi. I've included the
article about it from
Top Secret Recipes:
Top Secret Recipes version of The Soup Nazi's Indian Mulligatawny Soup
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.
The Soup Nazi's Indian Mulligatawny Soup
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
Combine all ingredients in a large pot over high heat. 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.
Tips: 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.
--
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please send recipes, requests, questions or
comments to Moderator Patricia Hill at rec...@rt66.com
Please allow several days for your submission to appear.