Hi everyone,
you might have seen "The Soup Nazi" on some Seinfeld episodes before. Well, in one episode, Kramer orders a Mulligatawny soup.
After the show aired, a fairly famous US food cloner named Todd Wilbur went out to copy that recipe. I found it in the Book "Todd Wilbur - Top Secret Recipes Unlocked".
Please mind that I have not tried this recipe but since I've never had a Mulligatawny soup before in all my life I wouldn't be able to make a good comment on it, anyway.
I'd be interested to hear what you professionals think of it (and if a Mulligatawny soup is something I should definitely try). It'd be even more interesting if someone tried out this actual recipe, of course.
There are also some user comments on the official homepage which might be helpful:
http://www.topsecretrecipes.com/Soup-Nazis-Indian-Mulligatawny-Soup-Recipe.html
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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 that 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, which was only ten blocks away from Al?s original location on 55th Street. Yeganeh?s mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to iscover pistachios and cashews among the many vegetables. But it?s a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi?s original creations. This one, the India n Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), 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. Back in the underground lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al?s best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo himself.
Ingredients:
4 quarts water (16 cups)
6 cups chicken broth
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery
2 cups peeled and diced eggplant (about 1/2 of an eggplant)
I medium onion, chopped
1 cup frozen yellow corn kernels
2/3 cup diced canned roasted red pepper
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 (1/2 stick) butter
3 tablespoons granulated sugar
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 bay leaf
pinch dried marjoram
pinch ground nutmeg
Method:
1. Combine all the ingredients in a large pot and place over high heat.
2. Bring to a boil, then reduce the heat and simmer for 3 to 4 hours, or until the soup has reduced 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 rounded as they fall apart, and the nuts will soften. Serve hot.
MAKES 4 TO 6 SERVINGS.
Tidbits
Because of the extreme reduction, I found that the salt in the chicken broth was enough for the recipe. However, if you use a low-sodium broth, you may need to add a little salt to the soup.
you might have seen "The Soup Nazi" on some Seinfeld episodes before. Well, in one episode, Kramer orders a Mulligatawny soup.
After the show aired, a fairly famous US food cloner named Todd Wilbur went out to copy that recipe. I found it in the Book "Todd Wilbur - Top Secret Recipes Unlocked".
Please mind that I have not tried this recipe but since I've never had a Mulligatawny soup before in all my life I wouldn't be able to make a good comment on it, anyway.
I'd be interested to hear what you professionals think of it (and if a Mulligatawny soup is something I should definitely try). It'd be even more interesting if someone tried out this actual recipe, of course.
There are also some user comments on the official homepage which might be helpful:
http://www.topsecretrecipes.com/Soup-Nazis-Indian-Mulligatawny-Soup-Recipe.html
---------------------------------------------------
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 that 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, which was only ten blocks away from Al?s original location on 55th Street. Yeganeh?s mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to iscover pistachios and cashews among the many vegetables. But it?s a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi?s original creations. This one, the India n Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), 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. Back in the underground lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al?s best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo himself.
Ingredients:
4 quarts water (16 cups)
6 cups chicken broth
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery
2 cups peeled and diced eggplant (about 1/2 of an eggplant)
I medium onion, chopped
1 cup frozen yellow corn kernels
2/3 cup diced canned roasted red pepper
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 (1/2 stick) butter
3 tablespoons granulated sugar
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 bay leaf
pinch dried marjoram
pinch ground nutmeg
Method:
1. Combine all the ingredients in a large pot and place over high heat.
2. Bring to a boil, then reduce the heat and simmer for 3 to 4 hours, or until the soup has reduced 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 rounded as they fall apart, and the nuts will soften. Serve hot.
MAKES 4 TO 6 SERVINGS.
Tidbits
Because of the extreme reduction, I found that the salt in the chicken broth was enough for the recipe. However, if you use a low-sodium broth, you may need to add a little salt to the soup.
