Druker - New England Soup Factory Cookbook

Copyright 2007 by Marjorie Druker and Clara Silverstein

All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any meanselectronic, mechanical, photocopy, recording, scanning, or any otherexcept for brief quotations in printed reviews, without the prior permission of the publisher.

Published in Nashville, Tennessee. Thomas Nelson is a trademark of Thomas Nelson, Inc.

Marjorie Druker: food stylist

Joan Druker: prop stylist

Photography by Ron Manville

The authors and publisher of this book assume no liability for, and are released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. All yields are approximations.

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Page design by Walter Petrie

ISBN-13: 978-1-4185-7222-8 (eBook)

Library of Congress Cataloging-in-Publication Data

Druker, Marjorie, 1964

The New England Soup Factory cookbook / by Marjorie Druker and Clara Silverstein ; photographs by Ron Manville.

p. cm.

ISBN-13: 978-1-4016-0300-7

ISBN-10: 1-4016-0300-9

1. Soups. 2. New England Soup Factory. I. Silverstein, Clara, 1960 II. Title.

TX757.D78 2007

641.8'13dc22

2007001361

07 08 09 10 11 126 5 4 3 2 1

To Paul and Emily
You stir me with love every day.

Table of Contents

It took a lot of teamwork to turn the recipes that we make every day at the New England Soup Factory into a finished cookbook. We are grateful to the people who helped us along the way.

We often joked that it is easier to find a husband than a cookbook agent. We found a good professional match in Clare Pelino of Pro Literary Consultants, who believed in our proposal right from the start and successfully took it into the marketplace.

Our publisher and editor, Geoffrey Stone of Rutledge Hill Press, guided us through every step, from finding a consistent format for the recipes to the design for each chapter.

Ron Manville, our photographer, helped capture the food in its most beautiful and vibrant state by working 14 hour days without losing focus, and barely taking a break. Marjories mother, Joan Druker, stepped in as prop stylist extraordinaire, finding just the right bowls, spoons, napkins, and flowers for every shot.

Many individuals also deserve personal thanks from each of us:

From Marjorie:

My parents, John and Joan Druker, gave me the ability to understand what I was good at and then lead me there. Starting from when I was young, they exposed me to wonderful and interesting food. It fascinated and thrilled meand still does.

My sisters, Julie and Janie, are my very best girlfriends in the world, and gave me valuable assistance for this book. I thank Janie for letting me photograph the food in her home, and Julie for helping me to organize and keep the kitchen clean during both photo shoots.

Paul is my other half,my very best friend, and the guiding force in the life of the New England Soup Factory. He has worked hard and never complained. I am most grateful for his contributions, both personally and professionally, in my life.

My daughter, Emily, was the inspiration for me to start a restaurant when she was only three. I knew that when she was born, I needed to work so that I could make sure that she had the opportunities I wanted for her. She supports my efforts, even when she is tired of listening to me. She is truly my mini me.

My beloved grandmothers shared with me great recollections from their pasts so that I could taste the flavors of their lives, and learn about things that only they had seen and experienced. Grandma Florrie was a true foodie who would chat with me for hours about great meals. Grandma Sylvia always made me white linen and lace aprons so that I would look nice when I catered parties.

My mothers best friends always took an interest in my life, and hired me for my first catering jobs. They have also shown me that it is incumbent upon women to develop ourselves both personally and professionally to make the most of our lives and feel accomplished. These amazing women are Sylivia Queen, Beverly Siagel, Vivian Spertner, Renee Zalcman, Elaine Rothstein, Alyce Mandell, and Janie Rodney.

Over the past 12 years,my brothers- and sisters-in-law have always lent us a hand with our business. Whether it was investing in us, or helping us to redesign the store, they were are all there to help. I thank Robby, Alan, Michael, Nancy, Chris, Linda, Andrew, and Jen.

Rosemarie and Tom Brophy,my mother- and father-in-law, have treated me with love and kindness since the day Paul introduced me to them. They raised a son with kindness in his heart, and I am so thankful for how lovely they made him. Their belief in our business made it easier for us to believe in ourselves, and to make our business work.

My devoted and cherished staff shows me their talent and capabilities every day. I admire the quality of their work, and their dedication and loyalty to the New England Soup Factory. Ted, Chris, Steve, Marcello, Daniel, Amy, Roberta, Michael, Abe, Randy, Leo, Celio, Emilio, and many other employees, both past and present, have contributed to the success of our business.

I thank my friends at the Phantom Gourmet in Boston, Dave, Dan, Eric and Michael, for giving me a platform to show their viewers what we do at New England Soup Factory. Over the past 12 years, they have been more than generous, and I have always enjoyed my experiences on their television show.

Steve Uliss, my friend from high school and college, deserves thanks for inviting me to co-host All Fired Up!with him over the past three years. We always have fun while cooking up something delicious.

I knew Clara was special from the day that we met over coffee and tea, and kept talking for something like four hours! I think we both knew that we were a good fit for each other to produce this cookbook. It has been an easy experience to work together and I really admire who she is and what she stands for.

My deepest and most heartfelt thank you goes to every one of my customers. Day in and day out, they eat my soup and tell me how much they love it. They have sought comfort in my food. When I see their faces lined up at the door; it warms my heart. They always enlighten me and give me a sense of purpose. Enjoy this book, and you may discover more inside than just recipes. Dig in!

From Clara:

I have greatly appreciated the chance to work with Marjorie, whose enthusiasm for cooking and willingness to keep experimenting with new recipes, always impresses me. While writing the book, we often joked that two heads are better than one, but I think its true for this project.

For wise counsel and professional support tempered with a sense of humor, I could always count on the Ladies Who Lunch: Ali Berlow, Carolyn Faye Fox, Andrea Pyenson, Lis Stern, Rachel Travers, Cathy Walthers, and Lisa Zwirn.

My husband, George, and children, Jordan and Martha, helped me keep everything in perspective. They gave me many great reasons to stop obsessing about exactly the right description for a particular soup, and to just make dinner!

My earliest soup memory took place in kindergarten when we were reading Stone Soup. This is a tale about a hungry traveler who comes to a village and announces that he can make soup from a stone. He puts a stone in a pot of water and then asks the villagers to bring ingredients to help the soup along. One person brings an onion, another a carrot, and so on until the soup is made. After we read the story, we made stone soup in class. Each of us brought an ingredient. My mother sent me with Goodmans vegetable soup mix: A cylinder of lentils, green split peas, barley, alphabet noodles, and a seasoning packet. This went into the big pot for our class soup.