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

  • 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.

  • 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:

  • 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.

  • 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.

  • 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.

  • Mushroom lentil soup

    • apattin on December 01, 2019

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

    • 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.

    • 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.

  • 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.

  • 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

    • 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.

    • 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.

    • sharonbakar on May 01, 2022

      Really nice. I halved the quantities because this recipe is really meant to feed a crowd.

  • 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.

  • 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.

    • yoganut23 on September 08, 2021

      Decent but not as good as Grandma Gudeman's recipe. The matzo balls came out a bit dense.

  • 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.

  • 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.

    • yoganut23 on September 08, 2021

      "Mh, not the worst" was the comment at my house. A lot of a particular flavor - I suggest cutting the recipe in half as a little bit goes a long way and this is not a soup we wanted for seconds or leftovers.

    • Peerke on April 01, 2022

      Nice. Didn't have fresh coriander, but make sure to add this next time, because that's a nice flavour combination with carrot.

  • Potato, bacon, and chive soup with horseradish

    • Tee.Tee on November 04, 2021

      So tasty and satisfying. Open faced baguette slices with roast beef was the perfect accompaniment.

  • Pumpkin and white bean soup

    • Tee.Tee on November 05, 2021

      This has found its way into my winter rotation. I use Hokkaido squash. Don’t skip the Cream Sherry! It plays well with the salty umami from the Parmesan. This soup also freezes well.

  • 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.

  • 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.

    • yoganut23 on September 08, 2021

      When paired together with the Israeli salad (pg 217) it makes a really good meal. Consider not blending the carrots etc., the vegetables are okay soft - has a light lemon flavor.

  • '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.

  • Country split pea soup with bacon and potatoes

    • sarahkalsbeek on November 15, 2021

      Very delicious! Instead of cooking the veggies in butter, I cooked the bacon, and used the bacon grease to cook the veg instead. Ate it right away - but looking forward to leftovers tomorrow! Didn't have tabasco, so a few dashes of rice vinegar and some red pepper flakes instead.

    • yoganut23 on September 08, 2021

      Yummy! Also good with other toppings like fried onions

  • Puree of root vegetable soup

    • sarahkalsbeek on November 06, 2021

      This was really delicious. We swirled Greek yogurt into our bowls instead of adding the cream (because we didn't have cream) and that was quite yummy, but I do wonder if the cream would have taken this to another level. It was good without it, but a little plain. However, the soup did go amazingly well with some toppings: we had little bowls of roasted salted pumpkin seeds, pickled peppers, and thinly sliced soppressata (crisped up in the oven) for add-your-own toppings. Which did indeed make this next-level.

  • Black bean and sausage soup

    • sarahkalsbeek on November 06, 2021

      This was delicious! Actually made it with brats because that's what we had on hand. Didn't have Worcester, so added some dashes of fish sauce and soy sauce. I tried to cut it in half but still added the same amount of carrots and celery, so it might have been a bit off. Needed a splash of apple cider vinegar to brighten it at the end, but it was delicious!

    • yoganut23 on September 08, 2021

      I attempted to make this with canned beans - don't try this. I'd like to give this recipe another try but think I may have ruined the thought of it with the canned beans.

  • Chili con carne

    • foodgloriousfood on April 09, 2022

      This was a keeper for us. I did double the bell peppers and would do that again.

  • 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.

  • Spicy chickpea and butternut squash soup

    • yoganut23 on September 08, 2021

      Use less brown sugar - it comes out sweet.

  • Tortilla and butternut squash soup

    • yoganut23 on September 08, 2021

      Very rich, make to trade or cut the recipe in half.

  • Spinach and zucchini bisque with roasted leeks

    • yoganut23 on September 08, 2021

      Consider cutting the recipe in half - makes a lot. I tried to blend the leeks in and it turned from a bright green to the color of caterpillar guts (an analogy used by someone else in my household). Consider keeping the leeks as toppers only and cut smaller than 1" - okay to omit cream, the potatoes make it creamy.

  • Hearty and rich beef stew

    • yoganut23 on September 08, 2021

      I like to use boiler onions/pearl onions fresh and chopped in 1/2 to 1/4 at least. Makes a lot, be sure to cut the recipe in half. Also good with fresh basil at the end. Consider adding celery root and turnips to the stew in the future.

  • Israeli chopped salad

    • yoganut23 on September 08, 2021

      Best with the toasted pita recipe from the salad magazine (or consider the pita chips from page 10 - I used roasted garlic oil instead of garlic powder). Also consider adding greens to the mix, possibly arugula - good as an accompaniment but not a stand alone. Finally it makes way more than 6-8 servings - consider cutting the recipe in half.

  • Spicy chicken and rice flu chaser soup

    • yoganut23 on September 08, 2021

      This is a must when not feeling well. It also works as a great recipe for a hearty soup. The roasted garlic makes it easier to digest. I tend to omit the rice but have a friend who includes it. The notes in my book indicate: "Yummy-licious, it also has healing properties"

  • Holiday chicken soup

    • yoganut23 on September 08, 2021

      Light like a consommé, yet rich and decadent. Smells like Thanksgiving.

  • Tomato and ginger soup with grilled chicken

    • yoganut23 on September 08, 2021

      Time consuming to make but worth it. Be sure to use the sherry and not sherry vinegar. The broiled chicken is also good in sandwiches.

  • Tomato, corn, and basil soup

    • yoganut23 on September 08, 2021

      Perfectly captures the juiciness of summer! I like to make this as the season is ending to use up fresh tomatoes from the garden. I typically omit the sugar as it is naturally sweet. I think the balsamic vinegar finish is a must - this small addition makes all the difference. The recipe says it makes 12 servings but they go fast.

  • Tomato, shrimp, and fennel soup

    • yoganut23 on September 08, 2021

      I attempted to make this without the shrimp on the first go around. It came out so-so.

  • Alphabet soup

    • yoganut23 on September 08, 2021

      We make this with stelline pasta instead of alphabet pasta. Same same but different.

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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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