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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.