We're so excited about our Cookbook Club at the Ashland Public Library! For this month's meeting, we are picking recipes from The New England Soup Factory Cookbook by Marjorie Druker.

Synopsis: 

Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers. Standards like Beef and Barley, Split Pea with Bacon and Potatoes, and Hot and Sour Soup sit comfortably next to innovative combinations such as Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto or Yellow Tomato Soup with Jasmine Rice. Aside from the stock-making, which Druker and Silverstein heartily endorse, most of the soups and accompanying sides come together in minutes, producing a quick, hearty meal that few dishes can match for sheer satisfaction. Many recipes highlight just a handful of ingredients (Roasted Yellow Beet and Pear Soup with Blue Cheese; Sweet and Sour Cabbage Soup with Dill; Apple, Onion and Cheddar Soup) and call for little else, keeping recipes simple, costs low and flavors bold. Recipes are grouped intuitively by theme (cheese, chicken, chowders, etc.) as well as by season, ensuring that the perfect bowl of soup is never far away.

Please register so we know how much cutlery to have on hand.

How it works:

1. Get the book from the library or order it from the library catalog. (If you can't find this book, please use any recipe you can find that adheres to the theme.)
2. Pick a recipe from "The New England Soup Factory Cookbook".
3. Make enough to share & swap (for about 10 people) and bring your own serving utensils.
4. Come to the library and be prepared to eat, share, chat, and connect over food.
5. We'll be talking about what you liked or didn't like about the recipe, how you picked your recipe, and if you modified it at all. 

Per the Public Health Department:

1. This is a potluck event, the food is donated and shared, it does not come from a licensed kitchen.
2. The library is not liable for allergies but all cooks are encouraged to bring an ingredient card with their food so we can be aware of allergens.
3. Attendees must contribute to participate.

Disclaimer:

We cannot guarantee that there will be gluten free or vegetarian/vegan options as attendees will choose the dishes they will make. We will, though, have individual meetings that focus on various topics that may feature these kinds of choices.

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