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Sturbridge cook simmering a new soup



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Sturbridge resident Elinor Ives has entered three recipes in the New England Country Soup Challenge including chicken corn chowder. (click for larger version)
December 27, 2010
STURBRIDGE — Calling all cooks, chefs, and bakers — do you have what it takes to create a better homemade soup than the folks from New England Country Soup?

Sturbridge resident Elinor Ives is up for the challenge, as she will participate in New England Country Soup's annual Soup Challenge in late January.

The Manchester, Vt.-based company sells heat and serve soups boasting all-natural or "better-for-you" ingredients such as sea salt and rice starch which are sold in microwavable pouches instead of cans.

"We wanted our soups to be easy to use and friendly to the environment," according to the company website newenglandcountrysoup.com.

This year's Soup Challenge will be held in five cities: Boston, Providence, Cleveland, Hartford, and Columbus. Participants will create soups that are comparable to one of the eight New England Country Soup flavors, making slight variations to produce a better tasting soup than the original.

Ives will attempt to enhance the Chicken Corn Chowder recipe by adding pumpkin puree, sour cream, and a cranberry crostini.

For more on this story, please see tomorrow's Southbridge Evening News.

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