The Soup Nazi's Cream of Sweet Potato Soup

The Soup Nazi's Cream of Sweet Potato Soup
By: Todd Wilbur

New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!"
Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is precisely how the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi." (That's the real guy in the picture, as cheerful as ever.)

In response to many e-mails over the last several weeks, TSR will be celebrating the final days of TV's "show about nothing", with a special tribute. Starting this week, and until the final show on May 14, TSR will present a new weekly kitchen clone for the Soup Nazi's most popular creations. I'll kick it all off with this Cream of Sweet Potato Soup, and the next several recipes will come each Thursday night (including this week), until Seinfeld is no more. In addition to the recipes, I'll share more about the Soup Nazi, including my very brief interview with the guy, which ended when I was sternly reprimanded. But at least I still got my soup. And just like in the show, it was indescribably delicious.

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.
(http://www.topsecretrecipes.com) Makes 6-8 servings.