The Soup Nazi’s Indian Mulligatawny Soup

The history of this recipe is as follows...  The character Kramer in Seinfeld loved this stuff, as made by "The Soup Nazi", who was inspired by a real-life soup vendor, Al Yeganeh.  Todd Wilbur visited his shop, bought some of this soup, and set to dissecting it to make a recipe clone, which use to be on his site (http://www.topsecretrecipes.com) for free years ago but now he charges for it which I think is BS.

Thankfully, the recipe has spread and it's a trivial Google search away.

INGREDIENTS
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg


METHOD

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
   or until soup has reduced by more than half, and is thick and
   brownish in color. It should have the consistency of chili.
   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. Serve hot.
   Makes 4-6 servings.

Yes, you read that right - simmer for 4 to 5 hours.  I was up late last night...

I did substitute vegetable broth for chicken - it may need more salt, even though I added some extra towards the end.  It's best served really hot.  It's an odd soup - feel free to tell me what you think of it or don't think of it.

by Jeffrey Schrab