Souper Soups!

December 2013
Written By: 
Jody MacKenzie

HGTC students take top prize at ACF annual fundraiser



Soup lovers were treated to 38 different soups when area restaurants and culinary students competed in the 18th annual American Culinary Federation Souper Supper on Sunday, November 3, at The Market Common.

Horry-Georgetown Technical College Team #2 took the top prize with its Granny Apple Crisp Bisque (pictured below and recipe online at It also won first place in the People’s Choice division.

Second place in the People’s Choice division went to 21 Main for its Lobster Bisque. Spring House Family Restaurant won third place in this category and second place in the Judge’s Choice category for its Smoked Grouper Chowder.

In the Judge’s Choice division, Croissant’s Bistro & Bakery received first place for its Pumpkin Bisque. Third place went to Frank’s Outback for its Apple & Butternut Squash Bisque (see recipe at right).
Proceeds from the Souper Supper benefited students at Horry-Georgetown Technical College and the Academy for Technology and Academics with scholarships to further their culinary careers.




Apple & Butternut Squash Bisque with Apple Cider Reduction and Candied Pecans

December 2013

Toss first 4 ingredients into a large roasting pan. Add cinnamon, cloves, salt, pepper and thyme. Cover with foil and roast for 1 hour at 350 degrees (or until squash is tender). Add milk and sugar to a saucepan and heat to 140 degrees. Combine all ingredients in a 4-quart pan and mix with emulsion blender until smooth. Pour through a chinois 2-3 times. To make the apple cider reduction, add apple cider to a saucepan. Cook on low heat until reduced by half. To serve, add soup to bowl and top with a splash of the apple cider reduction and candied pecans.

Soups, stews

1 butternut squash, peeled and cut
   into 3-inch cubes
4 Granny Smith apples, peeled, cored
   and chopped into quarters
1 onion, peeled and chopped
2 carrots, peeled and chopped
1 tablespoon cinnamon
2 cloves
1 tablespoon salt
1 tablespoon pepper
1/4 cup fresh thyme
1/2 gallon milk
2 cups brown sugar
1/2 gallon apple cider
Candied pecans


From Frank’s Outback