Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 29, 2008 04:01 AM

Soup Nazi Recipes

Does anyone know a location for these recipes? At Raley's in Fremont, CA they had a case of his soups but the ingredient list was way too long, many additives. I'd love to recreate them the way he produced them at his place in NYC (which no longer exists). Anyone know why he went out of business? (I never tried them, just know about them from Seinfeld.)

  1. Click to Upload a photo (10 MB limit)
  1. Long thread back in June speculating on whether or not any of his recipes are available.

    Short answer, probably not.

    2 Replies
    1. re: JoanN

      There used to be a site (can't remember the name) where the guy used to approximate recipes for ketchup or food at Friday's and the like.

      I bet he has tried to duplicate the amazing soups that were all the rage at the aforementioned place and others like it. There was one in the Wall Street area where the soups were amazing, but waaaaaaaaaaaaaaaaaay overpriced.

    2. Soup for You : America's Most Popular Soup Man Spills the Secrets of His Soupmaking Success (Hardcover)
      by Al Yeganeh (Author)
      No customer reviews yet. Be the first.


      Out of Print--Limited Availability.

      This may be tough to come by.

      2 Replies
      1. re: yayadave

        Evidence indicates that this book was announced but never published. If you take a look at the thread I linked to above you'll see a long discussion about this.

        1. re: JoanN

          I only remembered a newspaper article about it. I didn't know if it ever got out. If I remember correctly, the recipes they published looked like a lot of trace ingredients or a lot of bother. Seems not in keeping with the spirit of soup. A lot like the time Bon Appetite gave a recipe for stew that started with chopping up 2# of filet in 2" pieces.

      2. I am very impressed with the New England Soup Factory cookbook, which contains recipes from a locally famous restaurant in Boston.

        4 Replies
        1. re: ChesterhillGirl

          I got this book last Christmas! I loved everything I made out of it! I can't wait for cooler weather so I can make some more

          1. re: LisaN

            That's my opinion, too. The first recipe I made was a chicken+rice soup that everybody here loved. Now that the sweet corn is plentiful, I made the corn and red pepper chowder. I've made a few others and there are some using the hard squashes that look divine.

            1. re: ChesterhillGirl

              Sounds great; can you paraphrase any?

              1. re: ChesterhillGirl

                That's good to know about the corn chowder, maybe i'll freeze some corn to make it this fall. Its been 100 here all week, I don't think I can eat soup!

                I've made Mediterranean Chickpea, Lentil and Rice p 100
                Italian Vegetable with rice pg 113
                Pumpkin and white bean pg 133

                We liked the first two so much, I just kept making them! One note - on the soups that add balsamic at the end - if you aren't going to eat the whole batch without reheating it, just put the balsamic in each portion otherwise the soup totally changes flavor upon being reheated and isn't as good.

                The soups have quite a few ingredients, so it would be time consuming even to type up the list of ingredients. If i get a chance next week, I'll see if I can post one. Otherwise, I suggest seeing if you library has it to borrow.

                Try searching the Internet - I found these