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Soup Nazi's Cream of Sweet Potato Soup Recipe
Soup Nazi's Cream of Sweet Potato Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 363
Cook Time: 5 hours 10 minutes
Recipe Rating: 4.1 (21 reviews)
 
After the "Soup Nazi" episode of Seinfeld aired, Jerry Seinfeld and several members of his production crew went over to Soup Kitchen International in New York City for lunch. When owner Al Yegenah recognized Jerry he flew into a profanity-filled rant about how the show had "ruined" his business and he demanded an apology. According to writer Spike Feresten, Jerry gave "the most insincere, sarcastic apology ever given," Yegenah yelled, "No soup for you!" and immediately ejected them from the premises. Knowing that to upset Al was to risk being yelled at and possibly evicted like Jerry, it was with great caution that I approached the order window to ask the Soup Nazi a few questions about the November 1995 Seinfeld episode that made him famous. Needless to say, the interview was very brief.

TW: How do you feel about all the publicity that followed the Seinfeld episode?
AY: I didn't need it. I was known well enough before that. I don't need it.

TW: But it must have been good for business, right?
AY: He [Seinfeld] used me. He used me. I didn't use him, he used me.

TW: How many people do you serve in a day?
AY: I cannot talk to you. If I talk I cannot work.

TW: How many different soups do you serve?
AY: (Getting very upset) I cannot talk! (Pointing to sign) Move to the left! Next!

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

4 sweet potatoes (about 1 pound each)
4 cups low-sodium chicken broth
...
        
As it is !
ChezGery  
Submitted on: 03/28/13
I loved this soup and didn't 'tweak' anything, it has layers of flavor, especially with the cashews. As For just boiling rather than baking, it should be a no-brainier - baking condenses the flavor and allows the sugary flavor to caramelize rather than being washed away in a slurry that goes down the drain along with a lot of flavor. Each to his/her own,however.
Chuck  
Submitted on: 01/05/08
I just made this for the 1st time and I just have 3 words. LOVED, LOVED, LOVED this. I had a happy mistake happen to me. I cut the recipe in half and for some reason, I used just a quarter of the liquids from the original recipe. The soup cooked down into a nice, luxuriously thick soup that reminded me of the thick cream soups I had in Montreal and Quebec. I also added the Heavy Cream (in my case) at the very end. Try it!!!!!
J.C.  
Submitted on: 11/18/07
This is a great recipe, easy and tasty and subtle. For those few who feel it doesn't have a strong enough flavor try adding a can of coconut milk and don't add any thyme.
Dan  
Submitted on: 01/22/07
This soup is wonderful! As long as you follow the directions and allow at least 90 mins for simmering (stirring frequently) it will taste fantastic!
Lauren  
Submitted on: 07/19/06
For those who found this soup bland...in Todd's book I believe he made mention of cooking the soup for at least one hour minimum. You have to. Do not skip out after a half an hour. If you do, it will taste like water with potatoes in it, trust me. I personally find that it doesn't taste right until you boil it for an hour and 30 minutes as a minimum. It's AMAZING and definitely not bland.
Jinksy  
Submitted on: 02/20/06
I made this recipe twice- and i found if you put a decent coating of olive oil and seasoning on the sweet potatoes when baking- followed by a 1/4 cup of olive oil with baked potatoes in the blender before adding to the rest of the mixture- the soup comes out much creamier and smooth.
Laura  
Submitted on: 02/04/06
I like this a lot, the small amount of half and half adds a nice cream flavor without too much extra fat. PS Neta, baking sweet potatoes adds another depth of flavor from carmelizing.
neta  
Submitted on: 01/11/06
Ingriedientes are missing in this recipe, it needs celery & parsley. Thyme does not go with this recipe, yuck. And why bake the potatoes, that's ridiculous just boil them.
Jayem  
Submitted on: 01/11/06
I am an armchair cook but was tempted by the easy sweet potato soup recipe. I never ate Soup Nazi soup so I don't know what it's supposed to taste like. My first version had chopped onions and celery and big splash of white wine. I also used less water than called for. It was pretty good. The next time I tried it I aimed more for the accepted recipe but again with much less water and with white wine (and no onions or celery). That was even better than the first attempt. I'd give my version of Todd's version a 4. As soon as I can get another bag o' sweets from Trader Joe's I'm off again.
Jan  
Submitted on: 12/26/05
Absolutely love this soup, used Chicken broth instead of water. Yummy . Great with cornbread.
Aida  
Submitted on: 12/07/05
Made this and was very surprised it was very tasty .... I did add more basil and some of my other seasoning to it and tasted it along the way to make sure it was how I wanted it ... Very filling. And cashews, I might add, were an interesting treat ... I'll make this one again.
Carolyn  
Submitted on: 11/22/05
This was great, and my picky eater husband had 2 bowls of it! I used chicken broth the second time rather than water, and served it to the paster when he came for dinner. YUM!!!
Art Boudreau  
Submitted on: 11/15/05
I was disappointed with this soup. It sounded wonderful but was quite bland. I tried tweaking it with more thyme but it didn't improve it much.
Robin  
Submitted on: 11/08/05
I've made this soup several times over the last couple of years. It's my favorite recipe from this website. It's superb!!
Anne  
Submitted on: 09/07/05
Superb--however, I use tarragon or fresh basil instead. I pre-prepare quantities of the sweet potato pulp and freeze in recipe-size packets when the potatoes are freshly come to market in late summer/early fall. Yummy!
Nikki  
Submitted on: 09/02/05
I love this soup. It does have a very mild flavor. I like to add 2tbs of Thyme, and slightly more salt. Don't be discouraged. Once you make it, it's a very easy tweak. :)
SANDRA  
Submitted on: 08/21/05
I make and love many of these clone recipes, but this one was TERRIBLE. I threw it out!!
Diane  
Submitted on: 08/16/05
I enjoyed this soup. Very smooth. Served it with fresh french bread and it was a nice complement.
Teresa  
Submitted on: 08/02/05
This soup is great. Be sure to cook it long enough so it thickens up a bit. The sweet pototoes take a while to break down and become creamy. The best part is that this soup doesn't taste like sweet potatoes!
Susan  
Submitted on: 08/02/05
I made this last night and it was awful. This was like watered down potatoes. No flavor at all. Very disappointing.
VICTORIA  
Submitted on: 07/24/05
I have been making this soup for a while now and it is really excellent. The cashews add a nice surprise!