Product Description

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 hospital to 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 includes a 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
  

Product Details

• Amazon Sales Rank: #6696 in Books
• Published on: 2007-09-11
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

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.

Customer Reviews

The best soup cookbook ever
The New England Soup Factory cookbook is fantastic. I tried the Split Pea soup and it was so delicious - restaurant quality. I was so excited to serve it to my husband. He loved it! The recipes are easy to follow. I even resurrected my immersion blender. I highly recommend this book.

YUMMY
Great reading and even better cooking. If you are an afcianado of cold soup's this is your cookbook. Interesting and inventive.

Delightful, a real range of DIFFERENT soup recipes!
I haven't tried many of the recipes in the book yet, but so far so good! I picked the book based on all the other positive reviews, and from what I have seen so far they are very accurate. Almost all the recipes in the book look very appealing and I suspect the ones that don't appeal to me probably would to someone else (we all have our favorite or less then favorite ingredients!) The ones I have tried are delicious and I have a long list of other ones to try. I just finished making the spinach, feta cheese, and toasted pine nut soup. I was actually making it to have around the house for lunches this week but I tasted a bit when I finished and I'm just going to have to have it for dinner now! Yum! So far I have found everything very easy to make and the ingredients are easy to find with out a hassle at the grocery store. Its also been easy to make small changes to the recipes to make a few of them a little healthier. (I'm trying to do the Mediterranean diet thing, whole grains, lots of veggies, light on the meat, heavy creams, etc.) For example the soup I just made called for cream. I ended up just leaving it out because it was already a great texture and very tasty already. But I think the recipe would have been great with the cream or with half or whatever. Anyhow, if you like soup this one is worth buying!