New England Soup Factory Flu Chaser Soup Recipes

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NEW ENGLAND SOUP FACTORY FLU CHASER SOUP



New England Soup Factory Flu Chaser Soup image

This soup can't substitute for a visit to the doctor, but the blend of nutrient-rich vegetables, spices and rich broth should help soothe your throat, clear your sinuses, and improve your mood. The New England Soup Factory goes through gallons of it every winter, so Marjorie Druker is definitely onto something. http://www.newenglandsoupfactory.com/. Go to the website and watch Marjorie make this soup. Servings and prep times are a guess as I have never made this soup... Just posting because I want to keep it handy.

Provided by Burger Monster

Categories     Clear Soup

Time 4h

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 17

20 garlic cloves, roasted
1 1/2 cups olive oil
1 whole chicken, about 4-5 lbs
3 celery ribs, diced
1 large Spanish onion, peeled & diced
6 carrots, peeled & thickly sliced
2 bay leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons dried mint
2 -3 slices fresh ginger (optional)
3/4 cup fresh lemon juice
1 tablespoon lemon zest
kosher salt
12 cups chicken stock (plus additional, if needed)
2 tablespoons fresh basil, chopped
3 cups rice, cooked (white or jasmine)

Steps:

  • Roast Garlic.
  • Preheat the oven to 375º - 400º.
  • Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
  • Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
  • Assemble Soup.
  • Place the chicken, onion, carrots, and celery in a large stockpot.
  • Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
  • Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
  • Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
  • Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

Nutrition Facts : Calories 772.4, Fat 48, SaturatedFat 9.7, Cholesterol 88.5, Sodium 450.9, Carbohydrate 54.6, Fiber 2.3, Sugar 6.4, Protein 29.3

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP



New England Soup Factory's Spicy Chickpea and Butternut Soup image

When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

Provided by winkki

Categories     Coconut

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 cups finely chopped onions (I use much less!)
1 cup celery (minced or diced)
2 cups carrots, sliced
6 cups butternut squash, peeled and cut into chunks
2 cups canned tomatoes, diced
4 quarts well-flavored vegetable stock
2 cups tomato juice
1/2 cup soy sauce
1/4 cup fresh lime juice
2 cups canned chick-peas
1 tablespoon ginger
1 tablespoon ground coriander
1 teaspoon minced scotch bonnet pepper
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 tablespoon fresh cilantro, chopped
1 teaspoon coconut extract

Steps:

  • Heat olive oil and garlic in a large heavy stockpot.
  • Sauté 1-2 minutes.
  • Add onions, carrots and celery.
  • Sauté 10-15 minutes.
  • Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
  • Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

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