Seinfeld Mulligatawny Soup Recipe | Allen's Blog

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Feb

2011

Yesterday I was watching what I consider one of the funniest episodes in the Seinfeld series that ran on NBC from 1989 to 1998.This is the “Soup Nazi” episode about the psychotic soup seller in NYC that drove people to distraction while they tried to buy their assorted varieties of soup. It got me to thinking about my own life here in the South. As a boy growing up into adulthood, having soup as a dinner option was very normal and appreciated. My mother, being of German stock, made soup quite often. Potato soup. French Onion Soup. Chicken Noodle Soup. Especially during the winter months, it seems we had soup at least 2 or 3 times a week.

Now living in the South, I rarely have soup at all. I cannot remember when I last had a good bowl of soup. I rarely make it for myself or the for the family and I never really hear people talking about soup much. I miss those conversations. It probably has something to do with the weather. Those cold and snowy days most likely put you more in the mood and in the need for soup. Be that as it may, hearing Elaine ruminate about Mulligatawny Soup or Jerry pining for Crab Bisque really put me in the mood for a good, wholesome, comforting bowl of……Tomato Soup or maybe even Lobster Bisque! Both choices sound awesome. I may even add some fresh saltines or a loaf of French bread to accompany this expected bowl of joy. In honor of that expected soup delight and to honor a great Seinfeld episode, foodcreate.com offers this wonderful soup recipe that can be created at home with the minimum amount of effort. Enjoy that soup!

Seinfeld Mulligatawny Soup Recipe

3 tbsp. vegetable oil

1 lb. boneless lamb shoulder, cut into 1" cubes

1 medium yellow onion, peeled and finely chopped

6 cloves garlic, peeled and finely chopped

1 1⁄2 tsp. finely grated, peeled ginger

1 1⁄2 tbsp. blanched slivered almonds, toasted and ground into a fine powder

1 1⁄2 tsp. ground coriander

1 1⁄2 tsp. ground cumin

1⁄4 tsp. ground turmeric

1⁄2 tsp. cayenne

1 1⁄2 tsp. curry powder

Freshly ground black pepper

6 cups chicken or lamb stock

1⁄4 cup chickpea flour

Salt

Coarse chili powder (optional)

2 limes, quartered

Finely chopped fresh cilantro

2 cups cooked rice

1. Heat oil in a large, nonstick pan over high heat. Add lamb, 8–10 pieces at a time, browning on all sides, about 5 minutes per batch. Transfer cooked lamb with slotted spoon to a bowl and set aside.

2. Reduce heat to medium-high, and add onions to oil in the same pan. Sauté onions until their edges turn golden, about 3 minutes. Add garlic and ginger, stir for about 1 minute, then add almonds, coriander, cumin, turmeric, cayenne, curry powder, and season to taste with pepper. Cook for 2 minutes, stirring constantly, then add 2 cups stock.

3. Transfer hot stock with spices into the jar of an electric blender. Add chickpea flour and blend until smooth. Pour puréed stock back into the same pan. Add reserved meat and accumulated juices. Stir in remaining 4 cups of stock and bring to a boil over medium-high heat. Reduce heat to low and simmer very gently until meat is tender, about 1 hour. Season to taste with salt.

4. To serve, pour soup into soup bowls, sprinkling each with a little chili powder, if using, and squeezing the juice of 2 lime quarters (quarters release their juice more easily than halves) into each bowl. Garnish bowls with cilantro. Pass rice at the table and add to soup according to taste.

Makes 4 servings.

Recipe and photo courtesy of Saveur Magazine. This article was first published in Saveur in Issue #32.