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| Soup Nazi's Cream of Sweet Potato Soup |
By Todd Wilbur
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Recipe Rating:  (20 reviews) |
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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!
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4 sweet potatoes (about 1 pound each)
4 cups low-sodium chicken broth
4 cups water
1 cup roasted cashews
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon pepper
pinch dried thyme
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1. Preheat the oven to 400 degrees F. Bake the sweet potatoes for 45 to 60 minutes, or until they are soft. Cool the potatoes until they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15 to 20 seconds, until just a few chunks remain.
3. Spoon the mashed sweet potatoes into a large saucepan, add the remaining ingredients, stir to combine, and set the heat to medium.
4. When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes. The cashews should be soft. Serve hot with an attitude.
Makes 6 to 8 servings. |
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Chuck |
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1/5/2008 11:50:00 AM |
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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!!!!!
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J.C. |
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11/18/2007 10:36:00 AM |
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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.
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Dan |
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1/22/2007 7:54:00 PM |
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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!
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Lauren |
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7/19/2006 10:08:00 PM |
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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.
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Jinksy |
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2/20/2006 5:15:00 AM |
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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.
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Laura |
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2/4/2006 2:03:00 AM |
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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.
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Jayem |
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1/11/2006 1:00:00 PM |
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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.
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neta |
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1/11/2006 2:32:00 AM |
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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.
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Jan |
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12/26/2005 4:38:00 PM |
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Absolutely love this soup, used Chicken broth instead of water. Yummy . Great with cornbread.
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Aida |
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12/7/2005 3:39:00 PM |
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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.
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