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Soup Nazi's Cream of Sweet Potato Soup

By Todd Wilbur


Score: 4.10. Votes: 21
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  • $0.79
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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!

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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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
  • Do This
    • Restaurant/Brand
      Soup Nazi's
    • Instructions

      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.

Reviews
Average rating:

Score: 4.10. Votes: 21
Rating of votes (21)
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13 customers
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1 customers
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3 customers
 
ChezGery
Mar 27, 2013, 21:00

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
Jan 4, 2008, 22:00

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!!!!!