New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Notes about Recipes in this book

  • Butternut squash soup with Calvados, Gorgonzola cheese, and prosciutto

    • Lee on March 30, 2014

      This is a nice soup and the garnishes of prosciutto and Gorgonzola are good. I've just decided though I don't like squab soups that go in the sweet direction. I added curry and lemon juice. Others may disagree.

  • Cauliflower, potato, and cheese soup

    • TrishaCP on November 06, 2016

      This has really great flavor. I didn't add any cream because the soup was creamy enough without it. (If you are low-carbing, you could probably sub additional cauliflower for the potatoes as well.). However, I did find that my immersion blender didn't get the soup as smooth textured as I would like- I would use a blender next time. I halved it because it makes a huge amount and I am cooking for two.

  • Caribbean chicken soup with coconut

    • TrishaCP on November 06, 2020

      This is a great recipe for cold weather. Very flavorful (even though I only had half the amount of chicken needed). I added a habanero (seeded) for some additional spice.

  • Grandma Florrie's chicken soup with matzo balls

    • rionafaith on October 08, 2017

      p. 58 -- Made this several years ago and remember it being great. Supposedly the veal bone and sweet potatoes are the secret but I think I omitted both of them to no ill effect. Interestingly the matzo ball recipe calls for seltzer, which supposedly makes them even lighter.

  • Greek orzo, lemon, and chicken soup

    • BlytheSpirit on September 29, 2013

      I enjoyed this version of Greek lemon and Chicken soup. The only change I made was to add white pepper - I thought it really benefited from the 'zing'.

    • sarahkalsbeek on January 12, 2020

      Halved the recipe for family of three. Made plenty of soup for dinner. We loved the amount of lemon, but next time might reduce it by 1/3 so we can taste a bit more of our homemade stock!

  • Cheddar-corn chowder with bacon and scallions

    • sarahkalsbeek on December 30, 2018

      Delicious, especially the next day! We were worried about it not reheating well, as it is a cream and cheese soup, so before adding the cream and cheese, I separated out half of the soup to freeze for another time - we'll just add cream and cheese once we reheat (or honestly leave it out, it would be delicious that way too). But it turns out reheating it with the cream and cheese the next day worked just fine - just do it slowly over the stove top. Also, Whole Foods didn't have creamed corn, so I took two additional cans of regular corn kernels and kind of cooked them with sugar, salt, and worked ok but not great. Soup was still delicious.

    • bhasenstab on January 14, 2018

      This soup is an annual favorite in our house. Just as autumn turns to winter, it’s chowder time! One note: Never use pre-grated, shredded cheese in this soup; it messes up the texture. The recipe is good to halve, too, if you are only two or three people. So much flavor, and really tasty with a few drops of Tabasco in each bowl.

    • peaceoutdesign on October 13, 2017

      Pureed all and put through fine ricer except for 1 can creamed corn. I used half the cheese because I used extra sharp white cheddar so the taste remained subtle rather than dominant. No scallions were used. Everyone loved it and went back for seconds.

  • Mediterranean chickpea, lentil, and rice soup with basil

    • mamacrumbcake on August 03, 2016

      This recipe, as written, is adequate, it tastes ok. However, it has a one-dimensional sweetness, which I think comes from the canned tomatoes and tomato juice. Today I pulled a quart of it out of the freezer and added some homemade roasted tomato chipotle salsa and some sauce from the canned chipotle chiles. It was a significant improvement in that it toned down the sweetness and added a little heat and another layer of flavor. Karen Lee's cookbook, The Occasional Vegetarian, also has a Mediterranean Chickpea Soup which is easier to make, lighter, and superior tasting--it is a favorite going back 20 years in my family.

  • Indonesian carrot soup

    • BasicStock on February 08, 2019

      Thick and rich with a deep carrot flavour, spicy notes, and a lush creaminess from the coconut cream. Found the flavours really came together with a day's rest time after cooking and before serving.

  • Syrian chickpea soup with lemon and tahini

    • Skamper on November 22, 2019

      This was good but not amazing. I made a half batch. Aleppo-infused oil (from the Milk Street Turkish red lentil soup recipe) just before serving added some needed flavor.

  • Sweet potato, chicken, and barley soup

    • Cheri on December 28, 2015

      This is such a comforting, warming and satisfying soup! Changes - leftover roasted turkey meat instead of the chicken, added a couple of leeks and diced zucchini for something green, otherwise made as directed. The recipe list indicates potatoes, but means sweet potatoes, which really add a nice touch. The dill is a surprising and welcome note. Highly recommended. Total meal in a bowl.

  • Canadian yellow split pea soup with smoked shoulder of pork

    • nadiam1000 on April 24, 2016

      Used leftover hambone, chicken stock and wine since I didn't have cream sherry. Very good.

  • Pumpkin and cranberry soup

    • MissKoo on May 18, 2020

      A favorite soup to serve at or around Thanksgiving. Great texture and flavor, and it always gets rave reviews and requests for the recipe. I generally use fresh butternut squash rather than fresh pumpkin. Like many soups, tastes better if you make it ahead.

  • Mushroom lentil soup

    • BlytheSpirit on March 19, 2012

      This is a fresh take on lentil soup. The sherry, sherry wine vinegar and thyme give the soup a depth of flavor and a piquancy I enjoyed.

    • apattin on December 01, 2019

      Good, but used 1/4 of the sherry. It would have been overpowering.

    • MWFhome on March 12, 2014

      I added a little wild rice to this recipe for the last hour of cooking and a small cut up zucchini at the end. It's delicious. The flavor of the wine you use comes through. I used port instead of sherry and the soup had a lovely sweetness.

  • Sausage minestrone soup with orzo

    • Breadcrumbs on January 11, 2015

      p. 147 – This recipe underwhelmed. I thought the prep started out a bit odd in that they had you roast the sausages vs cook them in the soup pot. After that it was basically a "dump all ingredients in the pot and simmer" recipe. I didn't think any of the (numerous) ingredient's flavours had an opportunity to develop and the liquid ingredient proportions seemed to be off somehow and my final soup was more like a thick tomato sauce with sausage and veggies vs the light broth soup photographed in the book. That said, mr bc didn't mind it, it wasn't to my taste at all though. The recipe called for canned beans and the overall experience had me wondering if this was more of a "quick/shortcut" soup book though I haven't had the opportunity to go back to the book to find out. Photo here:

  • Carrot and ginger soup

    • Tee.Tee on November 02, 2020

      This is a simple to make and satisfying. I only cut back on the cream. This soup freezes well and makes a nice alternative to have with a grilled cheese sandwich.

  • Chilled beet and raspberry soup

    • BasicStock on July 21, 2017

      This is very, very good!! Beautiful colour and the raspberries just shift the whole taste experience in a subtle but fantastic way. I questioned putting the raspberries into the cooked beet mixture, and then straining out the seeds, and I did end up having to use a very fine mesh strainer. The beet pulp had to be pushed through with a little gadget I inherited from my husband's grandmother which is a wooden sphere that rolls on a handle and forces the pulp through the strainer. I think it resulted in a very silky consistency that you wouldn't have otherwise.

  • 'Perfect' potato salad

    • sdutton on April 25, 2020

      Perfect title for the 'Perfect" potato salad. It's the best I have ever made (or eaten). This is the only potato salad I will be making in the future.

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  • ISBN 10 1401603009
  • ISBN 13 9781401603007
  • Linked ISBNs
  • Published Sep 09 2007
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Thomas Nelson
  • Imprint Thomas Nelson Publishers

Publishers Text

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 and Wales, 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 woman 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

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