Customer Reviews for

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

Average Rating 3.5
( 21 )
Rating Distribution

5 Star

(7)

4 Star

(5)

3 Star

(6)

2 Star

(2)

1 Star

(1)

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  • Anonymous

    Posted January 4, 2011

    Great book, ignore the complaint about bouillon

    Great book with many interesting soups that I haven't seen elsewhere. I've made 10-12 so far and they've all been very good. Some standouts are the Greek Spinach/Lemon/Chicken soup and the Eggplant Parmesan. The lemon chicken soup in particular is so easy but incredibly flavorful.

    My only issue is many recipes call for heavy cream and I like eating soup as a more healthy meal. I haven't tried tons of the heavy cream ones, and for times like holidays or company I would do them as-is. But for just myself and my husband I've just replaced with fat free Fage or skim milk with good results. The # that call for heavy cream is why I rated this a 4 and not a 5, but if you're health-conscious, I would still get it because the flavors are spot-on, just be prepared to either have thinner soups or get creative in replacing the cream.

    Anonymous on 2/10 complains that the author uses bouillon to make the stock...he/she also mentions she had a personal experience with the owner; don't let it prevent you from buying the book. I think the person is probably harboring a grudge, and the argument about bouillon is kind of silly. For one thing, there's only a short chapter on making your own stock. 98% of the book is about other recipes. If you have a better way to make stock just do it - I do, and the fact that bouillon is in her stock recipe doesn't take away from the actual soup/stew recipes being delicious. Further, many people look down on bouillon because they assume it's the powdery crap filled with salt, chemicals, and fake ingredients, but if you use a high-end bouillon/soup base/demi-glace like Better Than Bouillon or Star which are made from actual meat, bones, seasoning, etc., you can add a nice richness to your soups or sauces; it's not the junk that home chefs turn their noses down on and think they're being "gourmet" by doing so.

    5 out of 5 people found this review helpful.

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    Posted January 17, 2011

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    Posted December 11, 2009

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    Posted October 20, 2010

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    Posted February 24, 2009

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