NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
Provided by Taste of Home
Total Time 07 hours 45 minutes
Prep Time 15 minutes
Cook Time 07 hours 30 minutes
Yield 10 servings (about 2 1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 827mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch
THIRTY NINE 30-MINUTE MEALS THAT ARE PLANT-BASED - FORKS ...
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TOP SECRET RECIPES | SOUP NAZI'S INDIAN MULLIGATAWNY SOUP
Elaine: "Do you need anything?"Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."Elaine: "Mulligatawny?"Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."Elaine: "Oh. Who, the Soup Nazi?"Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.
Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.
Check out my other Soup Nazi copycat recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
From topsecretrecipes.com
Reviews 4.9
Total Time 5 hours 30 minutes0S
Calories 458 calories per serving
See details
NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
From tasteofhome.com
Reviews 4.3
Total Time 07 hours 45 minutes
Category Dinner, Lunch
Calories 190 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 07 hours 45 minutes
Category Dinner, Lunch
Calories 190 calories per serving
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