I, Larry Thomas, Seinfeld’s Soup Nazi will personally autograph photos of my alter-ego. You choose which photo and you choose what you want written on the photo and I will sign it just that way, but you must tell me or I can’t send it until you do, please, this is important as I don’t know if you forgot or if you are assuming I’ll sign it generically, please don’t leave that blank.
Without a doubt, Seinfeld spawned some of the most memorable and recognizable catchphrases in the history of American pop culture. Among the most notable: “Yada Yada Yada”, “shrinkage”, “master of your domain”, “No soup for you“, and “Not that there’s anything wrong with that”.
The dilemma, however, is that such fame and whirlwind nostalgia can actually work against you (in the world of acting), especially if you’re Larry Thomas, who played the infamous Soup Nazi.
“No soup for you!”
Typecasting (or entrepreneurial spirit) might be the reason he’s decided to auction off autographs of himself in character on eBay:
Yes! Larry has left his kitchy kitchen and has taken to ebay and Amazon to sell personalized photographs that feature his Soup Nazi persona with facial expression of choice, coupled with a signed dedication just for you.
Keep your eyes peeled when surfing eBay as you’ll occasionally find a signed Soup Nazi ladle (also inscribed with message of choice), to hang lovingly in your soup kitchen at home.
And where would we be without the most guarded and revered recipes in the history of mankind? (Shhh - Keep these under wraps).
BONUS: Soup Nazi Recipes
The Soup Nazi’s Crab Bisque
- 4 pounds snow crab clusters (legs)
- 4 quarts water (16 cups)
- 1 small onion, chopped
- 1 1/2 stalks celery, chopped
- 2 cloves garlic, quartered
- 2 small turnips, peeled, chopped
- 1/4 cup fresh chopped Italian parsley
- 2 teaspoons mustard seed
- 1 tablespoon chopped pimento
- 1/2 teaspoon coarse ground pepper
- 2 bay leaves
- 1/3 cup sugar-free tomato sauce
- 2 tablespoons half and half
- 1/4 cup unsalted butter
- 1/4 teaspoon thyme
- 1/8 teaspoon basil
- 1/8 teaspoon marjoram
Remove all the crab meat from the shells and set it aside.
Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.
Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
Makes 6 servings. 5 net grams of carbohydrate per serving.
The Soup Nazi’s Indian Mulligatawny Soup Recipe
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
The Soup Nazi’s Mexican Chicken Chili Soup Recipe
SERVES 4 -6 (change servings and units)
Change to: Servings US Metric Close
* 1 lb chicken breast fillet (4 fillets)
* 1 tablespoon olive oil
* 10 cups water
* 2 cups chicken stock
* 1/2 cup tomato sauce
* 1 potato, peeled & chopped
* 1 small onion, diced
* 1 cup frozen corn
* 1/2 carrot, sliced
* 1 stalk celery, diced
* 1 cup canned diced tomato
* 1 (15 ounce) can red kidney beans, plus liquid
* 1/4 cup diced canned pimiento
* 1 jalapeno, diced
* 1/4 cup chopped Italian parsley
* 1 garlic clove, minced
* 1 1/2 teaspoons chili powder
* 1 teaspoon cumin
* 1/4 teaspoon salt
* 1 dash cayenne pepper
* 1 dash basil
* 1 dash oregano
On the side
* sour cream
* 1 pinch chopped Italian parsley
* grated cheddar cheese (optional)
1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
2. Cook the chicken on both side until done– about 7-10 minutes per side.
3. Cool the chicken until it can be handled.
4. Do not rinse the pot.
5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6. Add the remaining ingredients to the pot and turn heat to high.
7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
10.Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.