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

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

3.7 21
by Marjorie Druker, Clara Silverstein
 

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More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and

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New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup 3.7 out of 5 based on 0 ratings. 21 reviews.
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
I love to cook and have made many of the soups in this cookbook numerous times. Every recipe I've tried thus far has been delicious - a pleasant surprise. My family and I love all the fabulous soups. I'm looking forward to making every recipe included in the book. All of the soups add a lovely twist that makes them interesting, tasty, unique, and special. The recipes make large enough portions for wonderful leftovers which are just as enchanting the second time around!
footballfanSS More than 1 year ago
I've enjoyed the recipes I've made so far. This book is definetely worth the purchase. I'd take a look at the books I recommended as well. They're great compliments to this book (and a lil cheaper).
Guest More than 1 year ago
Okay, I don't have this book yet, but now that I know it exists, I will be buying it asap. I was one of NESF's very first customers. I went to college in Boston and worked as a nanny in Brookline. The NESF opened up across the street from the family I worked for and my charge and I stopped in for soup almost every single day. This was when Paul and Marjorie 'the owners' were quite literally the only employees. These are the nicest people you could meet. Paul would regularly give me a free cookie with my soup and Marjorie and I talked about her recipes and how she came up with them. I am long gone from Boston and college now, trying to start a family of my own. I am soooo happy that Paul and Marjorie have seen such success and I still tell people about the fabulous NESF, 14 years later!!!! I will be gong to B & N tonight to buy this book. I hope my favorites are included such as, Tomato, Basil and Corn Puree of Root Vegatable Artichoke Bisque and Yellow Split Pea with Ham. Congrats you guys!!!!!
Guest More than 1 year ago
I really enjoyed the recipes provided in this wonderful cookbook and think you will enjoy them as well. Order your copy today!
elisabeth1st More than 1 year ago
Love this book and use it every fall/winter. Hearty, delicious soups to help ward off the Maine winters. I have gifted 15 or more of this book to friends who offer great thanks and reviews. A must have. Calorie conscience folks should look at the contents before ordering.
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This book is supposed to be about great soups. I was shocked to find many of the stock recipes are made from boulion cubes!! This is the first NO No in any chef's book! Making a tasty healthy basic stock is the easiest thing for any soup base. Using boulion is lazy; adds no flavor and what it does add is a bad taste. Which is what this book left me with. My personal encounter with the Chef/Owner/ Author of this book also has left me with a bad taste. There are many other soup books who make soup building from a healthy tasty FRESH stock! Spend you $ on something more worth while!