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

( 20 )

Overview

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 soups were always her favorite. "My niche is taking what people like to eat and turning it ...

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Overview

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 soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospitalto satisfy a last-minute craving.New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includesa chapter on sandwiches and salads to accompany such soups as . . .

  • New England Clam Chowder
  • Wild Mushroom and Barley Soup
  • Curried Crab and Coconut Soup
  • Raspberry-Nectarine Gazpacho
  • Cucumber-Buttermilk Soup
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Editorial Reviews

Publishers Weekly

Druker, executive chef and co-owner of the Massachusetts eatery New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers. Standards like Beef and Barley, Split Pea with Bacon and Potatoes, and Hot and Sour Soup sit comfortably next to innovative combinations such as Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto, or Yellow Tomato Soup with Jasmine Rice. Aside from the stock making, which Druker and Silverstein heartily endorse, most of the soups and accompanying sides come together in minutes, producing a quick, hearty meal that few dishes can match for sheer satisfaction. Many recipes highlight just a handful of ingredients (Roasted Yellow Beet and Pear Soup with Blue Cheese; Sweet and Sour Cabbage Soup with Dill; Apple, Onion and Cheddar Soup) and call for little else, keeping recipes simple, costs low and flavors bold. Recipes are grouped intuitively by theme (cheese, chicken, chowders, etc.) as well as by season, ensuring that the perfect bowl of soup is never far away. (Sept.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9781401603007
  • Publisher: Nelson, Thomas, Inc.
  • Publication date: 9/11/2007
  • Pages: 256
  • Sales rank: 165,304
  • Product dimensions: 7.90 (w) x 8.50 (h) x 0.90 (d)

Meet the Author

Marjorie Druker is executive chef and co-owner of the New England Soup Factory. A graduate of Johnson & Wales, she has received four Best of Boston awards from Boston Magazine and has appeared twice on the Food Network. She currently cohosts All Fired Up, a local cooking show in Boston.

Clara Silversteinis the author of the memoir White Girl: A Story of School Desegregation (University of Georgia Press, 2004), and a forthcoming cookbook, The Boston Chef's Table (Globe Pequot Press). A former food writer and editor at the Boston Herald, she has also contributed articles to Runner's World, the Boston Globe, The Oxford Encyclopedia of Food and Drink in America, and several literary magazines and anthologies.

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Table of Contents


Acknowledgments     v
Introduction     ix
Taking Stock     1
First Things First     9
Tomato Teasers     25
Say Cheese, Please     39
A Chicken in Every Pot     55
Under the Sea     67
Championship Chowders     79
Old-World Flavors     91
Childhood Favorites     109
Autumn Flavors     119
Winter's Brew     139
Spring in a Bowl     161
Summer Soothers     179
Sumptuous Sandwiches     195
Salad Days     215
Index     235
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Customer Reviews

Average Rating 4
( 20 )
Rating Distribution

5 Star

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4 Star

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2 Star

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Sort by: Showing all of 20 Customer Reviews
  • 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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  • Anonymous

    Posted May 3, 2009

    A treat well worth the work

    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!

    3 out of 3 people found this review helpful.

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  • Posted December 5, 2011

    I Also Recommend:

    Good Recipes

    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).

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 14, 2010

    not worth purchasing

    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!

    1 out of 5 people found this review helpful.

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  • Anonymous

    Posted October 6, 2008

    Great Recipes

    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!!!!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 17, 2007

    A reviewer

    I really enjoyed the recipes provided in this wonderful cookbook and think you will enjoy them as well. Order your copy today!

    1 out of 1 people found this review helpful.

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