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The New England Soup Factory Cookbook Hardcover – 11 Sep 2007

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Product details

  • Hardcover: 242 pages
  • Publisher: Rutledge Hill Press,U.S. (11 Sept. 2007)
  • Language: English
  • ISBN-10: 1401603009
  • ISBN-13: 978-1401603007
  • Product Dimensions: 20.6 x 2.2 x 20.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 727,925 in Books (See Top 100 in Books)

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Product Description

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…

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3 of 3 people found the following review helpful By Julie Nixon on 23 Nov. 2009
Format: Hardcover
I saw this book in a store in Boston and decided to buy it when I came home. All the soups I have tried so far have been delicious and different. The ingredient lists are long but none of the methods are complex. I have been delighted with the results. They do make enough soup to feed the street for a week so unless you are planning on freezing some then I would reduce the quantities.
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Format: Hardcover Verified Purchase
Really delicious soup recipes here! My favorite so far has been Mulligatawny but there are so many to choose from I intend to work my way through each recipe:) Everything is easily accessible no hard to find spices, etc. Also very easy to follow - it won't be gathering dust on my kitchen shelves!
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Most Helpful Customer Reviews on (beta) 184 reviews
209 of 211 people found the following review helpful
Exceeds expectations. 10 Dec. 2007
By Chicago Book Addict - Published on
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. I highly recommend this for anyone who wants to expand their soup repetoire beyond the usual standards.

ETA on 11/13/13: It's nearly six years later and I wanted to update this review to say I still very much enjoy cooking from this book. I've continued to try more recipes including Potato, Bacon and Chive Soup with Horseradish, Pumpkin and White Bean Soup, Tortilla and Butternut Squash Soup with Green Chiles, Cauliflower, Potato and Cheese Soup, Potato Crab and Gorgonzola Soup, and Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto and all have turned out delicious. I still have yet to find a single dud in the book and look forward to trying the recipes I have yet to make.
58 of 58 people found the following review helpful
One of my favorite cookbooks 15 Oct. 2009
By karl michalko - Published on
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. Some authors make you feel like a failure for not making stock or implying that soup made without it isn't even worth making. This author doesn't. No special equipment is necessary but you will likely need a new soup pot. These recipes make a lot of soup. Most are for twelve servings so get a big pot or halve the recipe. An immersion blender comes in handy but a regular blender will suffice. I used this book as an excuse to get an immersion blender and it's now my favorite kitchen gadget of all. I need to write a review of that too. Other than that, buy this book and make some soup!
101 of 106 people found the following review helpful
A Soup for Everyone 17 Sept. 2007
By Amanda E. Baker - Published on
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.
80 of 83 people found the following review helpful
Love this book! 12 Nov. 2007
By katefromva - Published on
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.
46 of 47 people found the following review helpful
Now that I have the book, I make all my favorite soups! 2 Nov. 2007
By CyclingGal - Published on
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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