Al Yeganeh, a/k/a the Original SoupMan, a/k/a the Soup Nazi, reopened his landmark soup shop at 259A West 55th Street this past summer after taking a few years off to parlay his success into a frozen-foods franchise. Yeganeh, of course, owes much of said success to a character he reportedly resented that was based on him in the hit sitcom Seinfeld called the Soup Nazi. When we asked if he would deign to share one of his prized soup recipes with our readers, the SoupMan, unlike his on-screen portrayal, acquiesced. However, he did, in a somewhat Nazi-esque manner, refuse to discuss it or give away several secret ingredients. And so, without further ado, the Original SoupMan’s recipe for Seafood Bisque, more or less …
1 stick of butter
2 cups diced onions
1/4 cup flour
1 cup Al’s Lobster Spice Blend (an unspecified mix of seafood stock, garlic powder, onion powder, and paprika)
1 tablespoon tomato paste
1 cup sherry wine
2 cups milk
2 cups heavy cream
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced lobster meat
1 cup small mussels
1 cup scallops
2 cups small shrimp, cleaned and peeled
drizzle extra virgin olive oil
salt and pepper, to taste
In a medium-sized saucepan over medium-high heat, melt the butter, then add the onions. Sauté onions for approximately 10 minutes, then add the olive oil, salt, and pepper, and cook for 2 more minutes on low heat.
Add the flour, Al’s Lobster spice blend, tomato paste, sherry, and bring to a boil. Mix in the milk and cream, along with 4 cups of water. Toss in the celery and carrots, and bring to a boil. Reduce heat, and simmer for 15 minutes.
The seafood gets added last. Toss in the lobster meat, mussels, scallops, and shrimp, and simmer for 15 minutes, then serve.
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