Tag Archives: soup

Nazi No More – The Soup Man Returns


Remember this guy?

His name is Al Yageneh and he was the inspiration for Seinfeld’s legendary Soup Nazi character. Turns out he’s done quite well for himself by franchising his world-renowned New York soup shop.

I just discovered one of his Original Soup Man locations on a recent trip to the Jerz (New Jersey, for non-locals). I didn’t make the connection at first, but then I was struck by a big sign explaining “the rules”:

For the most efficient and fastest service, the line MUST keep moving.

  • Pick the soup you want!
  • Have your money ready!
  • Move to the EXTREME left after ordering!

Ah, yes! The memories came flooding back: George and Jerry ordering stone-faced and then sidestepping to pay with almost robotic precision. Fortunately, this particular shop was fairly empty and manned by an amiable guy in a backwards Yankees cap. He didn’t look like he was about to enforce any rules.

Alhough we tasted a curry-based soup and got a look at the rest of the lineup, the wife and I went with a vegetarian mushroom-barley concoction. Barley is not an ingredient that usually floats my boat (and neither is soup as a general food category), but this stuff was like liquid gold. It was flavorful without being too salty, hearty without being a full meal, and just the right balance of slurp and chew.

My only question: when’s the Soup Man coming to Philly?

An everyday soup… literally

soup-in-bowl.jpg

When I say “literally,” I mean I’ve eaten this soup at least once a day since making it last weekend. Why?

  1. There’s a lot of it.
  2. My wife, who doesn’t like soup, is out of town.
  3. It’s the perfect winter meal.
  4. I’m lazy.

Also, the recipe is pretty simple. The only difficult part is figuring out when the chicken is cooked through. I usually have to fish a piece out and cut into it to make sure the meat has cooked to the bone. By the way, I strongly recommend that you do not use skinless chicken as it gets rubbery almost as soon as the water gets hot.

As you can tell from the picture, I overdid it with the pastina (little pasta). This is not an uncommon occurrence. I always find that when I look at the amount of soup I’ve made, and then look at the little box (or bag) of pastina, it seems reasonable to use practically the whole thing.

Wrong. The pastina (in this case, orzo) will continue to soak up moisture from the soup, sometimes to the point of total absorption. It’ll still taste good, it just won’t be soup. In other words…

No soup for you!