"The Soup Nazi" is the 116th episode of the NBC sitcom Seinfeld, which aired in 1995. This was inspired by New York restaurateur and soup-slinger Al Yeganeh. After the airing of that episode, Jerry Seinfeld was banned from "The Original Soupman" Restaurant in Manhattan. After closing the restaurant in 2004, he sold the rights to The Original Soupman, which currently operates 22 franchises and sells their soup in many grocery stores in the US and Canada. If you want to take home any of the "Original Soupman's renowned seafood bisque's or spicy chilies, you still must obey Yeganeh's rules, spelled out clearly on the restaurant's website: Pick the soup you want! Have your money ready! Move to the extreme left after ordering! www.originalsoupman.com
I love soup. In fact, on my recent cruise, I had soup every day. I don't care if it's 110 degrees out, I love my soup! Today, I have 2 recipes and 2 soup cookbooks that I am promoting. One is called The Art of Making Real Soups by Marian Tracy published in 1967. This is a great book with lots of recipes, that call for a lot of ingredients. Many European recipes included. In this book, I will be featuring Cream of Fresh Tomato Soup. The other book is Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette, bringing easy, delicious soul-satisfying soup recipes from the monastery to your kitchen. In this book, the recipe is Neapolitan Zucchini Soup, because zucchinis are in season right now.
Neapolitan Zucchini Soup
7 small zucchinis, sliced
3 tbsp butter
6 cups water
salt and pepper to taste
3 eggs
4 tbsp grated Parmesan cheese
bunch of parsley and basil, finely chopped
croutons (optional)
Place the finely sliced zucchinis in a good-sized soup pot. Add the butter and cook slowly over low heat for about 5 minutes. Stir constantly.
Add the water, salt and pepper, bring it to a boil, and continue cooking until the zucchinis are tender (about 20 minutes). Cover the pot.
Beat the eggs in a large bowl, add the cheese, chopped parsley and basil, and mix it all thoroughly. Add the mixture to the soup and stir. Allow it to cook for another 4 to 5 minutes, maximum.
serve hot, adding some croutons on top as garnish. 6 servings.
Cream of Fresh Tomato Soup
In this packaged age, one can get anything from Swedish instant rose hip soup to instant snail butter from France, but homemade cream of tomato soup made from fresh tomatoes tastes like an entirely different soup from that which comes in cans.
4 large or 8 small tomatoes
1/4 cup butter
1/4 cup hot water
2 cups milk
2 cups half-and-half
1 1/2 tsp dried tarragon or 1 tbsp chopped fresh tarragon
1 clove garlic
salt and pepper
Quarter the tomatoes and squeeze out the seeds and juice and discard. Simmer the tomatoes in the butter in a covered pan until tender and thickened, about 20 minutes. Put through a sieve or puree' in a blender and add the rest of the ingredients. The garlic clove can be cut in half and fished out later. Serves 4
Both of these books can be found on my Amazon storefront www.amazon.com/stores/oneofakindcookbooks for $19.99 each.
Happy Cooking!
3 eggs
4 tbsp grated Parmesan cheese
bunch of parsley and basil, finely chopped
croutons (optional)
Place the finely sliced zucchinis in a good-sized soup pot. Add the butter and cook slowly over low heat for about 5 minutes. Stir constantly.
Add the water, salt and pepper, bring it to a boil, and continue cooking until the zucchinis are tender (about 20 minutes). Cover the pot.
Beat the eggs in a large bowl, add the cheese, chopped parsley and basil, and mix it all thoroughly. Add the mixture to the soup and stir. Allow it to cook for another 4 to 5 minutes, maximum.
serve hot, adding some croutons on top as garnish. 6 servings.
Cream of Fresh Tomato Soup
In this packaged age, one can get anything from Swedish instant rose hip soup to instant snail butter from France, but homemade cream of tomato soup made from fresh tomatoes tastes like an entirely different soup from that which comes in cans.
4 large or 8 small tomatoes
1/4 cup butter
1/4 cup hot water
2 cups milk
2 cups half-and-half
1 1/2 tsp dried tarragon or 1 tbsp chopped fresh tarragon
1 clove garlic
salt and pepper
Quarter the tomatoes and squeeze out the seeds and juice and discard. Simmer the tomatoes in the butter in a covered pan until tender and thickened, about 20 minutes. Put through a sieve or puree' in a blender and add the rest of the ingredients. The garlic clove can be cut in half and fished out later. Serves 4
Both of these books can be found on my Amazon storefront www.amazon.com/stores/oneofakindcookbooks for $19.99 each.
Happy Cooking!
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