Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Nice to hear from you 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Thank you so much, Donna, for remembering me! My mother was ill for a while and died two weeks ago, that took up my time and emotions for many months. But I want to share, that my mother was a baker of pies, cakes, bread, etc., and I spent many hrs watching her bake. I loved it! The day my mother died, she was in NH and I'm in Va, I baked two lemon meringue pies in her honor and it made me feel close to her. Cooking is a wonderful outlet for so many things, isn't it? Jane - <thelilacflower " Vegetarian Group " Friday, January 25, 2008 5:46 AM Re:Jane Soup Nazi " s Indian Mulligatawany Soup > Nice to hear from you > 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 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2008 Report Share Posted January 26, 2008 Dear Jane, What a lovely way to honor your mother and her life. You were so blessed to have had each other. Many times when I am cooking I see my grandmother in my mind's eye . I smile as I recall her using a " hand ful of this and a pinch of that " in her perfect recipes. When I'm canning I see her jars filled with perfect peaches and pears. Cooking and sweet memories are what make life joyful. Sending smiles and hugs your way Deanna in Colorado ********************************************************************** , " jane " <twoslim wrote: > My mother was ill for a while and died two weeks ago, that took up my > time and emotions for many months. But I want to share, that my mother was a > baker of pies, cakes, bread, etc., and I spent many hrs watching her bake. > I loved it! The day my mother died, she was in NH and I'm in Va, I baked > two lemon meringue pies in her honor and it made me feel close to her. > Cooking is a wonderful outlet for so many things, isn't it? > Jane > > Quote Link to comment Share on other sites More sharing options...
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