mulligatawny, anyone?

Mulligatawny: An East Indian soup having a meat or chicken base and curry seasoning.

It all started because I wanted to try a new recipe for National Soup Month. Of course, I thought of this (that’s Larry Thomas as the Soup Nazi):

Kramer is my favorite Seinfield character, and the Soup Nazi’s Indian Mulligatawny was his favorite soup. He called the man a “soup artisan,” “a genius.” It was because of Kramer that Elaine, George, and Jerry checked out that little soup place to begin with. Of course I wanted to make some. Had the real Soup Nazi, Al Yeganeh, put out a cookbook? No such luck.

But Todd Wilbur, known for his recipe knock-offs (McDonald’s Big Mac, and various dishes he’s tried in famous restaurants), does have a Soup Nazi Mulligatawny recipe posted on his website. Apparently he’d taken home samples from Yeganeh’s Soup Kitchen International years ago, and concocted a recipe clone. Though the list of ingredients is long, the directions are simple: just combine everything in a big pot and let it simmer for about 3-4 hours. Yeah, right.

First thing I did was roast some red peppers (though you can use canned peppers if you like). Quartered them, brushed them with canola oil, then broiled them lightly on both sides. Then I tossed all the pieces into a zip-lock bag to let them steam for about 20 minutes. Once cooled, I diced them (I didn’t broil them long enough to necessitate removing their skins).

Ready for the broiler.

I got busy slicing and dicing the other veggies: onions, carrots, eggplant, celery, potatoes. I called on a furry kitchen helper to shell about 1/2 cup of pistachio nuts, and squeeze some fresh lemons.


   Chop chop chop.


Slice and dice.

Then I tossed everything into my big red soup pot, and let it simmer for a l-o-n-g time. I would have to wait until most of the liquid boiled off, and the soup had the consistency of chili.

 

I must say our house smelled good all afternoon. I love curried dishes and Indian food in general. The longer you have to wait for something, the higher the level of expectation and anticipation. Would this soup, with its long prep time, measure up? Would I, like George, Elaine, and Jerry, risk being chastised, admonished, and rebuked by a temperamental chef with a thick moustache for just one taste of this soup?

As it turns out, maybe.

It took close to 6 hours to achieve the desired consistency (and I had added only 10 cups of water instead of 16), but it sure looked purty:

 

What I liked: variety of textures, addition of pistachio nuts and cashews (which turned nice and soft), full bodied flavor (I doubled the curry powder), using and pronouncing “marjoram,” soup was filling without having to add any meat.

My verdict: recipe needs tweaking — less lemon juice next time? or sugar (I like my soups less sweet)? possibility of hiring Anderson Cooper to help with all the prep? call over George Clooney to entertain me while it simmers?

Soup is always the great adventure. It’s about flexibility and experimentation, planning ahead, allowing lots of time. With a basic recipe like this, it’s fun to change up the veggies sometimes, or vary the amounts of different spices until you achieve what you consider to be the perfect blend. Don’t tell the Soup Nazi I said any of this, though. *tremble*



You can find Todd Wilbur’s recipe
here. Click on “Print” to open the text box.

Copyright © 2010 Jama Rattigan of jama rattigan’s alphabet soup. All rights reserved.

25 thoughts on “mulligatawny, anyone?

  1. Don’t tell the Soup Nazi I said any of this, though….
    Your secret’s good with me!
    Besides, the Soup Nazi’s no match for SUPER Soup Saint, Jama!

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  2. Mulligatawny is one of my favorite soups, but I never remember to make it! Yours looks beautiful! I made two versions of white Great Northern bean soup last week because I soaked too many beans. One was just the classic hamhock and beans with carrots, celery, and onion. The other one was a Portuguese Kale and Spanish chorizo version with the beans. I preferred the latter because it had more punch both visually and taste wise. Good soup weather!

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  3. I love that episode of “Seinfeld.” Your soup looks almost too beautiful to eat (do you use “Gourmet” setting on your camera?). I remember buying a can of Campbell’s mulligatawny soup because of the name.

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  4. Re: Don’t tell the Soup Nazi I said any of this, though….
    *Blush* No one’s ever called me a saint before. Is your coffee spiked with JD today? 😀
    Thanks for keeping my secret!

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  5. When I think of Nazis….
    …regardless if their mission is only soup domination, I just see the BAD GUYS! So, we need someone SOUP-er GOOD to defeat them. Thus, my need to canonize you.
    Just don’t tell the Pope…..

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  6. I didn’t know Campbells made mulligatawny. I’ve led a sheltered life — only chicken noodle, vegetable, cream of mushroom, etc.
    Since you finally settled on a new camera (that was some story of deciding on the right one), I expect some good foodie pics from you :). Or, maybe some more of Winchester’s whiskers (love them).

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  7. What a soup adventure! I lazed about today and opened a can of Bar Harbor’s Fish Chowder. It was delicious. But not nearly as interesting as Mulligatawny. I had no idea you put NUTS in it. Yum.

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  8. Re: I’m not worthy!
    The prep work was a little time consuming, which is why I need a good looking sous chef to help me next time :). I would advise you do the same :D!

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  9. Hee. Your secret’s good with me, too. Promise.
    I have a cat who enters a room not unlike Kramer. Comes skidding across the floor, all wild-eyed and crazy-haired.
    He *was* the best Seinfeld character, huh?
    Jules

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  10. Hee! I’m stainless steel for most things, but this recipe called for the BIG POT. It’s a bit heavier than everything else, so I don’t use it too often. This might mean I’m still small, and not too much “older.” 😀

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