Friends & Soup Lovers:
Welcome to my room – a place where I hope to share menu & entertaining ideas, recipes and keeping you informed about the latest and greatest happenings at New England Soup Factory.

New England Soup Factory has truly been a labor of love – my personal love of food and crafting hearty, delicious meals. My husband, Paul Brophy, and I are honored to have the opportunity to share our love of food with you at the New England Soup Factory – and now through our website.

As some of you may have heard, I co-authored my first cookbook titled the New England Soup Factory Cookbook. Clara Silverstein a well known Boston area food writer and of course my friend worked with me on this exciting project. Clara and I have spent a few years working on this book and we are delighted that it has come to fruition. Thomas Nelson out of Nashville Tennessee is publishing the book.  The recipes are easy to follow and you will be amazed at what comes out of your very own kitchen, enjoy!

Grab and Go Specialties; in our refrigerated cases you will find fresh and delicious packaged prepared foods from our kitchen. We try to vary the menu to keep it interesting. You may find fresh pasta sauces, Cheeze-it Macaroni and cheese, holiday specialties and more. Life can feel hectic at times and let these prepared foods make eating delightfully easy.

Our customers have sophisticated palates and we have realized that they love a salad with fresh Vermont goat cheese. We of course love the idea so it has become part of our salad of the season. Depending on the time of year you will find goat cheese salad paired with, pears, apricots, nuts, fresh beets or raspberries. They have become quite popular and they even come with their own specialty vinaigrette.

All year long we make fresh homemade soup that celebrates the time of year. This has never felt like a job to me because I am so passionate about my soup making. Each and every flavor that comes out of our kitchen is made with great ingredients and technique but most importantly love. I love making your soup and I hope to create even more varieties that will soothe you and feed your body well.

With love and appreciation,

Marjorie

Crispy Roasted Tangerine Duckling
2 organic free range ducklings
3 tablespoons of five spice powder
2 tablespoons of coarse sea salt

Wash and dry the ducks and remove any parts inside. Rub the inside and outside of the ducks with the sea salt and five spice powder. Place in a roasting pan and place in a 250-degree oven for five hours. The ducks will not look pretty but they will later. Remove the ducks from the roasting pans and let cool. Discard the fat. Refrigerate the ducks until ready to prepare for your meal.

Tangerine glaze
10 oz. Of freshly squeezed tangerine juice
1 table spoon of tangerine zest
3 tablespoons on light corn syrup
3 tablespoons of Grand Marnier

Preheat the oven to 475 degrees. Place the ducks on a rack in a roasting pan. Roast in the oven for 20 minutes. Remove from the oven and baste with the tangerine glaze. Place back in the oven and cook 25 minutes more and baste two more times during the 25 minute cooking time. Remove from the oven and let rest for 10 minutes before slicing.
Pan Roasted Pear and Frisse Salad
6 seckle pears
2 tablespoons of salted butter
6 cups of frisse endive
8 oz. Of French Feta Cheese
1 pomegranate
Sea salt and freshly ground black pepper
12 slices of thinly sliced sweet onion
Black Fig Vinaigrette

6 oz. extra virgin olive oil
3 oz. Black mission fig vinegar
2 tablespoons of honey
2 cloves of minced garlic
Sea salt and freshly ground black pepper to taste

Place all of the ingredients in a bowl or bottle and mix well.

In a large heavy sauté pan melt the butter. Slice the pears in half lengthwise and remove the middle seed with a melon ball scoop. Place the pears flesh side down and sauté until they are light brown and beautiful. Turn over and cook an additional minute. Set aside. In a large salad bowl or platter place the frisse and the onions. Season with salt and pepper and add ? of the fig vinaigrette. Toss to coat evenly. Place the pan roasted pears on top of the frisse and crumble the French Feta on top. Cut the pomegranate and sprinkle the seeds on top. Drizzle the remaining vinaigrette on top and serve.
Cornbread Stuffing with Sausage and Herbs
10 corn muffins
1 Spanish onion diced
2 cups diced celery
1 1/4 sticks salted butter
3/4 of a pound of sweet Italian sausages
3/4 of a pound of hot Italian sausages
3 tablespoons of freshly chopped Italian flat leaf parsley
1 tablespoon of fresh or dried thyme leaves
3 teaspoons of rubbed sage
2 cups of homemade chicken stock
Kosher salt and freshly ground black pepper

Preheat oven to 350-degrees.
Crumble the corn muffins and place on a cookie sheet. Place in the oven for 20 minutes or until dried out. Place the sausages in a small roasting pan and place in the same oven and roast for 25 minutes. When cool enough to handle, slice into bite sized pieces.

In a large sauté pan melt the butter. Add the onions and celery and sauté for 12 minutes. Add the cooked sausage and sauté an additional 5 minutes. Add the chicken stock, sage and thyme to the sauté pan and bring to a boil. Simmer for 5 minutes. Turn off the heat. Add the cornbread and stir with a fork to combine. Add the fresh parsley and salt and pepper. Bake in a 350-degree oven uncovered for 40 minutes. During that time check on it and add a little butter or chicken stock to it if it needs it.

If stuffing in a turkey, cool the stuffing in the refrigerator. Loosely pack the cavity of the turkey with cold stuffing, always!
Chicken and Dumplings
8 pieces of chicken (breasts, thighs and legs)
2 cups of seasoned flour (flour, salt, pepper, ginger and garlic powder)
3 tablespoons of olive oil
1 bottle of white wine
1 quart of chicken broth or stock
8 carrots peeled and kept whole
Kosher salt and freshly ground pepper to taste
1 package of bisquick complete biscuit mix
1/2 cup of water
Freshly chopped parsley

Dredge the chicken in the seasoned flour and shake off the excess. In a heavy and large sauté pan, heat the oil. Add the chicken pieces skin side down and sear until the chicken is golden brown. Turn over and cook an additional five minutes. Remove the chicken from the pan. Add the carrots and sauté one minute. Add the chicken back to the pan and pour the whole bottle of white wine into the pan. Add the stock and seasonings. Cover the pan tightly and cook on medium high heat for one hour. Mix the biscuit mix with ? cup of water and stir with a fork to combine. Remove the cover and drop spoonfuls of the biscuit dough on top of the bubbling sauce. Cover and cook fifteen more minutes. Serves 6-8.
Banana Pecan Custard Kugel
This is the ultimate kugel recipe that will have your family and friends begging for. It is best made a day or two ahead so that it has time to settle. I prefer to serve this Kugel chilled. It can be served as a side dish or desert. Enjoy!

1 pound of wide egg noodles cooked and drained
2 sticks of salted whole butter
8 oz. cream cheese
4oz. Mascarpone cheese
8 oz. sour cream
2 cups of granulated sugar
6 whole eggs
2 egg yolks
2 teaspoons pure vanilla
2 teaspoons pure almond extract
1 1/2 teaspoons cinnamon
2 cups of light cream
3 bananas
3/4 cup toasted pecans
3/4 cup crushed skorr toffee bits (found in the baking aisle near chocolate chips)

In a mixer fitted with the paddle attachment or beaters, cream the butter. Add the cream cheese and Mascarpone and beat until blended. Add the sour cream and mix. Add the sugar and beat until dissolved. Add the eggs one at a time and incorporate fully after each one. Add the vanilla. Almond extract, cinnamon and cream.

In a large mixing bowl add the cooked noodles and custard and mix well by hand. Spray a 10-inch spring form pan with pan spray to grease. Sprinkle a little sugar around the edges of the spring form pan. Pour the custard into the spring form pan and place the spring form in a roasting pan. Slice the bananas and place around the kugel in a pattern. Place pecans around the bananas and sprinkle the entire kugel with crushed toffee bits. Place in a preheated 350-degree oven. Pour water into the roasting pan to come up half way around the spring form pan. You are creating a water bath for the custard to bake in. This makes for a very moist and creamy kugel. Bake for 1-? hours. Remove from oven and carefully remove from the water bath. Let cool and refrigerate at least a day before serving.