Few people spoke. I’m called crazy. When I make a clam soup, I use three different kinds of clams. “Even abusive. When I make a lobster bisque, I use a whole lobster. His concoctions are so popular that a wait of half an hour at the lunchtime peak is not uncommon, although there are strict rules for conduct in line. Working like a demon alchemist in a tiny storefront kitchen at 259-A West Fifty-fifth Street, Mr. Yeganeh creates anywhere from eight to seventeen soups every weekday. “Whoever follows that I treat very well. My regular customers don’t say anything. No coffee, tea, or other drinks are served.“I get my recipes from books and theories and my own taste,” Mr. Yeganeh said. You know, I never advertise. If they wash it five or six times, I scare them. If you've ever seen Seinfeld, then odds are you remember the episode where Kramer gets a craving for mulligatawny soup from the best soup place in New York - the Soup Nazi. The character was inspired by Ali "Al" Yeganeh, a Persian soup vendor who ran Soup Kitchen International in New York City. We’re proud to say we still craft our soup in small batches with quality ingredients. But more on that later.“I am psychologically kind of a health freak,” Mr. Yeganeh said the other day, in a lisping staccato of Armenian origin. One time, I found a mushroom on the floor, and I fired the guy who left it there.” He spread his arms, and added, “This place is the only one like it in . Interestingly, in New York City he was sometimes referred to as a "terrorist" but not a "nazi" (he was born in Iraq, not Germany). Soup Nazi, who castigated customers who failed to order his soup in accord with his strict rules for behavior. A three-foot-long hand-held mixer from France sat on the sink, looking like an overgrown gardening tool. Behind a construction worker was a man in expensive leather, who was in front of a woman in a fur hat. . Yeganeh and his soup stand were the inspirations behind …
If you are new here, you may want to learn a little more about how this site works. A man named Ali (“Al") Yeganeh ran an actual soup kitchen in New York. Jerry Seinfeld loves a good joke. Al Yeganeh started his Soup Kitchen International restaurant in 1984 at 55th Street & 8th Avenue in Manhattan. I tell my crew to wash the parsley eight times. The New York cop is very smart—he sees everything but says nothing. Mr. Yeganeh spoke to two young helpers in a twisted Armenian-Spanish barrage, then said to us, “I have no overhead, no trained waitresses, and I have the cashier here.” He pointed to himself theatrically. That character was based on Al Yeganeh, a soup vendor who ran a food stand called Soup Kitchen International in New York City that the Seinfeld frequented. It’s because if the soup is not perfect and I’m still selling it, it’s a torture. In real life, Yeganeh was, and is, a nasty, mean, sour, unsympathetic man. “The chicken and the seafood are an addiction, and when I have French garlic soup I let people have only one small container each,” he said. I am not crazy. Last weekend, I had lobster bisque in Brooklyn, a very well-known place. Yeganeh has stated on numerous occasions that he is very offended by the "Soup Nazi" moniker. This is the orignal recipe. It soon became a worldwide destination, setting the standard for innovation and excellence in soups, and gaining global fame when it was featured in one of network television’s most famous episodes of all time. It’s very good for your digestive system. But you can’t deny it, his soup is the best.” ♦Is Larry David funnier than everyone else, or just more annoying?Albert Yeganeh knows he serves the greatest soups, and that soup is the greatest meal in the world. When Albert Yeganeh says “Soup is my lifeblood,” he means it. According to writer Spike Feresten, Jerry Seinfeld and several members of the production team went to Soup Kitchen International for lunch weeks after "The Soup Nazi" aired. Beside the doorway, a glass case with fresh green celery, red and yellow peppers, and purple eggplant was topped by five big gray soup urns. And when he says “I am extremely hard to please,” he means that, too. FILE - In this 1997 file photo, Al Yeganeh poses for a photograph outside his business, Soup Kitchen International, in New York. I never use chemicals.
All the big-shot chefs and the kings of the hotels come here to see what I’m doing.”As you approach Mr. Yeganeh’s Soup Kitchen International from a distance, the first thing you notice about it is the awning, which proclaims ““I am not prejudiced against color or religion,” Mr. Yeganeh told us, and he jabbed an index finger at the flashing sign. When I do research, I find that I don’t know anything. People don’t realize why I get so upset.
I tell them they’ll go to jail if there is sand in the parsley. Most had their money out and their orders ready.At the front of the line, a woman in a brown coat couldn’t decide which soup to get and started to complain about the prices.“You talk too much, dear,” Mr. Yeganeh said, and motioned to her to move to the left. Every other place uses canned clams. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.Become a member and you can create your own personal ‘Bookshelf’. Thankfully you don't have to stand in line to make this soup at home.