New England Soup Factory Ladles Out Grab and Go Specialties

Lunchtime Hot-Spot Tunes In To Community’s Dinnertime Needs

(Brookline, Mass…February 26, 2007) Serving up award-winning homemade soups, stews and chowders for over ten years, New England Soup Factory prides itself on local flavor and a passion for serving the best New England has to offer. The wife and husband team of Marjorie Druker and Paul Brophy realized their dream of providing Bostonians with something different: quick, deliciously fresh, homemade meals that warm the soul, with two locations in Brookline and Newton, Mass.

“Soup is one of those meals that brings people together and offers that wholesome, nourishing feeling that people crave,” says Chef Druker, a graduate of Johnson & Wales University. “We feed our customers like we feed our own family, keeping nutrition, pleasure and comfort top of mind.”

Sourcing locally whenever possible-scouring nearby farmers markets and family-run food shops-Marjorie and Paul are constantly on the lookout for new ingredients and ideas to better serve their communities. Now, in response to recent food buying trends and a rise in consumer demand for healthful meals to go, New England Soup Factory has developed a line of prepared foods to please busy gourmands and their picky offspring alike.

“On a recent trip to Manhattan, Marjorie and I noticed that New Yorkers fuel their days with tasty, ready-to-go foods,” says General Manager Brophy, also a graduate of Johnson & Wales. “There is a real need in Boston for these one-stop gourmet shops, and we want to offer our customers that same convenience without sacrificing quality, health or flavor.”

The new “Grab-and-Go” case holds entrées, sides, sandwiches and salads that are prepared with local ingredients for flavor that is unparalleled in quick-service fare and can be heated at home for a family dinner or devoured on the spot. The family-favorite Cheez-It® macaroni and cheese, made with Marjorie’s cheese sauce and topped with crushed crackers, can be on the table after heating for 25 minutes. Highlighting what is the best and brightest for the current season is a salad of baby spinach, beets, Vermont goat cheese, roasted walnuts and pomegranate vinaigrette and a Black Forest ham and cheddar sandwich with honey mustard made from scratch. Roasted artichoke and fusilli salad makes a delicious side, while spreads like Blue cheese and chive nicely accompany the homemade white or wheat rolls. Fresh batches of traditional soup favorites are also packed in the case each morning, including the Triple Strength Chicken Vegetable or the beloved Italian Beef Stew, slowly simmered in Burgundy wine.

Daily, New England Soup Factory offers at least ten made-that-morning soups that are filled with intense flavor. Being ladled out currently are the Potato bacon and horseradish with chives, Roasted yellow pepper and lobster with fennel and Yellow split pea with smoked shoulder of pork.

About New England Soup Factory
Inspired simply by a love of food and their motto to “feed your body well,” the husband and wife team of Marjorie Druker and Paul Brophy opened the first New England Soup Factory in Brookline, Mass., in 1995 and a second location in Newton, Mass., in 1998. As graduates of Johnson & Wales University, they combine sophisticated culinary and business training with a passion for soup to create the ultimate in gourmet grab-and-go comfort food. Chef Marjorie’s commitment to sourcing only the best ingredients that local markets have to offer allows her to joyfully simmer each soup from scratch, capturing seasonal flavors at their peak and creating wholesome, satisfying meals in a bowl. The New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup (Rutledge Hill Press) will be published in September 2007. Visit www.newenglandsoupfactory.com to learn more.