Soup Nazis Indian Mulligatawany Soup

[Guest guest]

That is so great. I love that episode and now we have the soup recipe.

Donna

Sent via BlackBerry from T-Mobile

 

 

" jane " <twoslim

 

Fri, 25 Jan 2008 13:43:40

To:

Soup Nazi " s Indian Mulligatawany Soup

 

 

(Taken from TopSecretRecipes.com)

 

I made this soup last week and it's YUMMY. We ate it with dinner for 5 days and

it only got

BETTER each day. This may look like a long list of ingredients, but don't be

intimidated, this is a soup that you just throw everything in the pot and turn

on the stove! The consistency, after it has reduced for 2 - 3hrs should be

almost like a chili consistency.

 

I'll type part of the intro that was on the website before the recipe.

 

Jane

 

....Al Yeganeh, otherwise known as the Soup Nazi from the Seinfeld episode

which aired in 1995...is a master of the soup kettle. Yehaneh'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.

......Just be sure when you make this soup, that you simmer it for at least two

or 3 hrs until the soup reduces substantially. The soup will darken as the

flavors intensify, the potatoes will begin

to fall apart and the nuts will soften.

 

(I only made a half recipe because the whole recipe was TOO much for us. I'm

posing the

half recipe..Jane)

 

2 qts (8 cups) water

4 cups vegetable stock (I used a half box, Imagine Organic No-Chicken Broth and

for the rest

I used, McKay's Chicken Style (Vegetarian) Instant Broth )

1 potato, peeled and chopped into 3/4 in. pieces

1 large carrot, peeled and sliced

1 stalk celery, sliced

1 cup peeled and diced eggplant

1/2 med. onion, chopped

1/2 cup frozen yellow corn

1/3 cup canned roasted red pepper, diced

1/4 cup tomato sauce

1/4 cup shelled pistachios

1/4 cup roasted cashews

1/4 cup chopped fresh Italian parsley

1/8 cup lemon juice

1/8 cup butter

1 1/2 Tabl. sugar

1/4 teaspoon curry powder

1/4 teaspoon pepper

1/8 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg

(my soup didn't need any additional salt)

 

1. Combine all ingredients in a large pot over high heat.

 

2. Bring to a boil, then reduce heat and simmer for 2 - 3 hours (mine took 2

1/2hrs) or until soup has reduced and is thick and brownish in color. 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.

4 -6 servings

 

[Guest guest]

(Taken from TopSecretRecipes.com)

 

I made this soup last week and it's YUMMY. We ate it with dinner for 5 days

and it only got

BETTER each day. This may look like a long list of ingredients, but don't be

intimidated, this is a soup that you just throw everything in the pot and turn

on the stove! The consistency, after it has reduced for 2 - 3hrs should be

almost like a chili consistency.

 

I'll type part of the intro that was on the website before the recipe.

 

Jane

 

 

....Al Yeganeh, otherwise known as the Soup Nazi from the Seinfeld episode

which aired in 1995...is a master of the soup kettle. Yehaneh'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.

.......Just be sure when you make this soup, that you simmer it for at least two

or 3 hrs until the soup reduces substantially. The soup will darken as the

flavors intensify, the potatoes will begin

to fall apart and the nuts will soften.

 

(I only made a half recipe because the whole recipe was TOO much for us. I'm

posing the

half recipe..Jane)

 

2 qts (8 cups) water

4 cups vegetable stock (I used a half box, Imagine Organic No-Chicken Broth and

for the rest

I used, McKay's Chicken Style

(Vegetarian) Instant Broth )

1 potato, peeled and chopped into 3/4 in. pieces

1 large carrot, peeled and sliced

1 stalk celery, sliced

1 cup peeled and diced eggplant

1/2 med. onion, chopped

1/2 cup frozen yellow corn

1/3 cup canned roasted red pepper, diced

1/4 cup tomato sauce

1/4 cup shelled pistachios

1/4 cup roasted cashews

1/4 cup chopped fresh Italian parsley

1/8 cup lemon juice

1/8 cup butter

1 1/2 Tabl. sugar

1/4 teaspoon curry powder

1/4 teaspoon pepper

1/8 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg

(my soup didn't need any additional salt)

 

1. Combine all ingredients in a large pot over high heat.

 

2. Bring to a boil, then reduce heat and simmer for 2 - 3 hours (mine took 2

1/2hrs) or until soup has reduced and is thick and brownish in color. 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.

4 -6 servings