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| Soup Nazi's Indian Mulligatawny Soup |
By Todd Wilbur
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Recipe Rating:  (28 reviews) |
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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 discover 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 Indian 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.
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4 quarts water (16 cups)
6 cups chicken bro
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1. Combine all the ingredients in a large pot and
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Vladia |
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2/12/2009 7:24:00 PM |
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Being a fan of both Seinfeld and Indian cuisine, I felt compelled to try this recipe. It was excellent! I had to omit the nuts tho ($8 for a tiny bag? Ouch!). And the reduction took the better part of 5 hours. Next time, I will follow the suggestions posted here to speed things up. Easy recipe, incredible dish!
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Janie |
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12/24/2008 12:07:00 PM |
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My husband does not eat left overs and ate almost the entire pot. He was crazy about this soup. I doubled the curry about half way through when I realized it wasn't quite "Indian" enough. I would give it 3 stars but husband would give it 5 so I am compromising at 4
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Roy |
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10/27/2008 9:37:00 AM |
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Used the recipe a couple of times with delicious results. I used almost half the amount of liquids listed in the recipe and added more as needed (did not have a big enough pot).
I did try the recipe with chicken and it came out superb!! Enjoy
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Brandon |
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3/18/2008 3:28:00 PM |
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I follow the directions exactly and the soup turned out incredible! The only thing I had to do different was simmer it longer. In order to get it to reduce down to "consistency of chili", I had to let it simmer for over 5 hours. It was so worth it (even at the price of pistachios and cashews).Thanks for the great recipe!
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Anne |
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2/4/2008 9:54:00 AM |
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I made this for the super bowl. It was a big hit. I used a lot of curry powder (about a tablespoon and a half)and no eggplant (don't like it) but added an extra potato and an extra cup of corn. The recipe didn't specify how big to cut up the veggies, so I just guessed.. turned out alright. I didn't like the soft nuts though. Next time I would add them in the last half hour or so.
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Bren |
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11/1/2007 3:04:00 PM |
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This is the best soup in the world. My husband begs for this soup.
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Catherine |
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5/20/2007 5:53:00 PM |
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What a wonderful soup! I just made it and wish I would have made a bigger batch because we ate it all up! I only used 1/2 the liquid and used about 4 TBS of my own curry powder (2 parts ground coriender, 1 part cumin, 1/4 part cardemon, 1/4 part tumeric, 1/4 part cayanne and a dash of cinnamon). Only cooked it 2 hours and it was perfect. I pureed about 2 cups of thwe soup and put it back in the pot before serving. I would recommend this recipe to anyone.
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Groves_Family_Zoo |
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3/23/2007 7:52:00 AM |
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Absolutely delicious! Prep time was a bit long, and I actually had to simmer mine for almost 12 hours, but I think that's because I have an electric glasstop stove. I'm definitely investing in a pressure cooker for future soup creations. Everyone that tasted has liked it. I did add a few personal touches though...I added squash, zucchini, green beans, and vegetarian black beans to mine. I also used Italian seasoning instead of the Thyme, and used Garlic powder, salt, and some chili powder. I also used Vegetable broth instead of chicken broth (I'm a vegetarian), Splenda instead of sugar (I'm also diabetic), and soy margarine instead of butter. Just about all the seasoning was almost doubled because of the amount of water that is required to start with and because I used veggie broth instead of chicken broth. Oh, and I added Tofurky breakfast link pieces and soy-based “ground beef.” YUMMY!!!
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ChefForSix |
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3/4/2007 10:49:00 PM |
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I made it exactly as the recipe says (minus the marjoram since I couldn't find it at the store) and it turned out great! Yeah, I had to boil it for about 3 1/2 - 4 hours but it turned out so good. As leftovers, it was even better. By far, the best soup that I have ever made.
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SamLowrey |
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2/11/2007 6:57:00 PM |
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Never tried any version of this before. It turned out well thanks to taking some advice from others who have commented here. I added ONE CUP of water. I see no reason to add a bunch of water just to reduce it unless something requires an inordinate amount of cooking time, which none of this does by my reasoning. Cooked it one hour. Can't imagine cooking it longer, it would all fall apart. Also trippled the curry. Used 4 cups veg. stock and 2 cups chicken. Also, forgot the tomato sauce at the store, so did without that.
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