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


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New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup + 300 Sensational Soups + Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
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Product Details

  • Hardcover: 256 pages
  • Publisher: Thomas Nelson; 8.12.2007 edition (September 11, 2007)
  • Language: English
  • ISBN-10: 1401603009
  • ISBN-13: 978-1401603007
  • Product Dimensions: 8 x 8.2 x 0.8 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (124 customer reviews)
  • Amazon Best Sellers Rank: #12,381 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Druker, executive chef and co-owner of Massachusetts eatery the 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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About 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 Silverstein is 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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Customer Reviews

The recipes are easy to follow.
Rosalie Read
The Sweet Potato Soup with Caramalized Onions is out of this world and the Black Bean with Pumpkin and Lime is the best black bean soup I've ever had.
Ellen Jamison
I haven't tried many of the recipes in the book yet, but so far so good!
M. Sand

Most Helpful Customer Reviews

158 of 158 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on December 10, 2007
Format: Hardcover
I had high hopes for this book. I have visited the New England Soup Factory frequently and have always been impressed by the array of interesting soups and the fact that we have yet to try one we didn't like. However, I wasn't sure how this would translate into a cookbook as sometimes recipes invented for large scale production don't taste the same when you pair back the yield to something more appropriate for the average home cook like myself. I also wondered if they would leave out some of their more interesting recipes. Thankfully, neither of my fears were founded. The recipes I have tried to date taste just as good as anything I have had in their restaurant and are just as interesting.

The thing that sets this book apart from others I have tried is the sheer variety of interesting recipes. Sure most books cover the basics, but this also includes some very inventive combinations in addition to the classics. And every soup has been very layered in flavor and complex tasting. My personal favorite is the author's take on spanakopita in soup form. It's rich and delicious and quite unlike any soup I've ever had. The eggplant parm soup is also unbelievable. I first tried it in the restaurant and the cookbook version is identical. I also quite enjoyed the Roasted Beet and Pear Soup with Blue Cheese. I'm not normally a huge beet fan but this soup won me over. Overall, you get a breadth of recipes that not only sound good on paper, but work out perfectly when you cook them at home.

The ingredients used are also very easy to find in the average supermarket so you shouldn't run into the problem of wanting to make a delicious soup but having no access to the raw materials.
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89 of 93 people found the following review helpful By Amanda E. Baker on September 17, 2007
Format: Hardcover
I am in love with this book. Many of my co-workers and I consider it a special treat on days we get to lunch at the New England Soup Factory (their Chili Con Carne is our collective favorite), so I was ecstatic to find a copy of their recipe book while browsing the bookstore over the weekend. And, yes, the Chili Con Carne recipe is included!

There are so many mouth-watering, rich, unique and comfort-food soups that I had a hard time deciding what to make first. From Potato, Crab and Gorgonzola to Apple, Onion and cheddar--they all sound so good! I decided on a vegetarian option: Spinach, Feta Cheese, and Toasted Pine Nut Soup. Not only was it delicious, but it was easy to make.

In addition to the seasonal soups, Druker has included a chapter of sandwiches and salads which are just as appetizing as the soups. (For example; The Fallwich, with sweet potatoes, cranberry mayonnaise, turkey and cashews.)

I know what I'll be getting my whole family for Christmas this year.
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70 of 73 people found the following review helpful By katefromva on November 12, 2007
Format: Hardcover
I made one of the tomato soups the first day I got the book. It used roasted tomatoes and was absolutely delicious. The recipes are generally very healthy and could be more so if you made some simple substitutions. Soups are a great way to get my family to eat more vegetables and a convenient way to eat; easy to make in advance, freeze and reheat. I have never been to the restaurant but I'll bet it's amazing. The soups are inventive but not fussy or complicated, perfect for a home cook.
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34 of 34 people found the following review helpful By karl michalko on October 14, 2009
Format: Hardcover Verified Purchase
Full disclosure: I love soup. So my review is inherently biased. But you want this cookbook. These recipes are easy, most of them are delicious, relatively healthy and a good mix of omnivore and vegetarian recipes. I wish every soup had its own picture but the pictures that are there are very well-done. There are no weird, hard-to-find ingredients and no over the top techniques best left to the pros or serious amateurs. In fact, if you are looking for a cooking challenge, this book will bore you. If i had time to make my own stock I could chastise her for her technique for adding bouillon cubes to "home-made" stock but I don't, so I won't. I use store-bought stock and the soups are still delicious. There are recipes in the back for sandwiches that look and sound really good but I have had so much fun making soup that I haven't done any of those.
The very first soup I made was a lima bean soup. I hate lima beans but I loved that soup. In retrospect, I'm not sure why I chose that as my first recipe out of this book but I'm glad I did as it has made me open to trying recipes I wouldn't normally bother with. The book is well organized starting with various stock recipes (none of which I have made), then chicken soups, tomato soups, chowders, and then by season. The summer soups are mostly cold fruit soups- not my thing- and I haven't made any. The ones I made that I will make again and again: 1. Eggplant parmesan soup - it's worth buying this book just for this recipe it's that good. 2. Black bean and sausage- outstanding. 3. Mulligatawny- so, so very good. Now I know why Seinfeld made an episode just about this soup.
I love this book and use it once a week when the weather is getting cooler. There's no attitude in this book.
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39 of 40 people found the following review helpful By CyclingGal on November 2, 2007
Format: Hardcover
My husband and I have been frequent NE Soup Factory customers for years. So imagine how excited I was when I walked in to the Newton store and saw the book. The manager saw me flipping through the pages and he looked at me and said "It's in there." and I said "No, it can't be," and he said "Yes, it's in there." and Lo and behold, my favorite Greek Orzo, Lemon, and Chicken Soup, perfect if you are feeling under the weather, was in the book. I bought it on the spot. What I love most about having the recipes is that we can tailor the book to our dietary preferences- eliminate cream, use vegetable broth instead of meat-based broths, use box broths in a pinch, reduce butter, and the taste is just as great! Meanwhile, have I made my favorite? Nope, but I've made two batches of vegetarian mulligatawny soup, the sweet potato and carmalized onion soup, the puree root vegetable....I will work my way through all winter....They may have lost a store customer but I plan on buying the book for friends and family for the holidays. Enjoy!
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