If it didn’t, it should have.
The American Culinary Federation, Myrtle Beach Chapter, knows of the irresistibility of soups and will host its 19th annual Souper Supper fundraiser November 2 under the big tent at Valor Park in The Market Common. Some 50 chefs from across the region will vie for bragging rights and trophies as guests and judges choose the most creative and, of course, the best-tasting entry. Proceeds benefit the culinary students at Horry Georgetown Technical College.
In the following pages we bring you 10 delectable soups from area chefs who seem to understand our primal love affair with soup—after all, it’s one of the most fundamentally basic ways to serve food, dating back to the beginning of recorded history.
We recommend trying each of these chef’s creations at the fine eateries that generously supplied us with their information. But for the home chef, we’ve also supplied their hard-to-part-with recipes so you can make them yourself.
Bon appétit! Enjoy!
Mushroom Cappuccino with Walnut Parmesan Biscotti
International Culinary Institute of Myrtle Beach
Horry Georgetown Technical College
2050 U.S. 501, Conway
Chef Joseph Bonaparte
Here your eyes will fool your tastebuds as you think you’re about to sip a hot cappuccino with sweet biscotti on the side. In reality, this Chef Bonaparte-created soup and side is a combination of savory mushroom soup with a salty, cheesy Walnut Parmesan “biscotti,” instead of crackers, served on the side.
“This is a rich mushroom soup that uses dried mushrooms to fortify the mushroom flavor,” said Chef Bonaparte. “It uses rice as a thickener so it has a nice consistency without being fatty or heavy, and it’s topped with a foamed skim milk and dried mushroom powder so it looks like a cup of cappuccino. The frothed skim milk helps to keep it on the lighter side and not too heavy and creamy. The garnish is tasty and fun as it looks like typical almond biscotti, but has a nice savory flavor and crunchy texture to go with the soup.”
Apple and Butternut Squash Bisque with
Apple Cider Reduction and Candied Pecans
Frank’s and Frank’s Outback
10434 Ocean Highway, Pawleys Island
Chef Danny Smith
Frank’s Apple and Butternut Squash Bisque perfectly captures the season with two harvest-ready main ingredients—apples and butternut squash—reminding Chef Smith of his northern New York State heritage. The sweet toppings will convince you you’re enjoying dessert and soup at the same time. It was a winner in the 2013 Souper Supper.
“The time we put into preparing this soup with fresh, local ingredients pays off,” said Chef Smith. “I got this from a chef I worked with 20 years ago, and it’s a real customer favorite.”
21 Main at North Beach
719 North Beach Blvd., North Myrtle Beach
Chef Corey Johnson
“A labor of love” is how Chef Corey Johnson describes the process to create a recipe that calls for live lobsters and up to two days of prep time. 21 Main’s Lobster Bisque is rich, savory and loaded with lobster meat and perfectly sautéed vegetables and served in a cloud of cream, tomato, spice and sherry. 21 Main has won multiple Taste of the Town and Souper Supper trophies, including second place in the 2013 Souper Supper for this Lobster Bisque. “I came up with this recipe about two-and-a-half years ago,” said Chef Johnson. “What makes it special? The time and effort that goes into it. It takes us two days to make it. We use fresh, live lobsters, and it makes a big difference.”
Lowcountry Seafood Chili
Flying Fish Public Market & Grill
4744 U.S. 17 S. Barefoot Landing
North Myrtle Beach
Only in the South would we think to combine seafood into our chili. The long list of spices in this recipe (including Old Bay), blend with seafood, sausage, Chablis and kidney beans garnished with Gouda cheese to make it a surefire hit. It is destined to class up your next football get-together.
Sea Captain’s Muddle
Sea Captain’s House
3002 N. Ocean Blvd., Myrtle Beach
Chef Andrew Gardo
The venerable Sea Captain’s House in Myrtle Beach stays busy year-round with its perfect oceanfront location and longstanding commitment to fine, Southern-inspired cuisine. The Sea Captain’s Muddle is part soup, part seafood stew and all delicious. Starting with a clam and shrimp stock base, fresh, local seafood is added and cooked just before serving. Chef’s choice of clams, mussels, shrimp and scallops are simmered in the base with tomato and saffron. The “muddle” gets additional body from potatoes, celery, onion and pancetta and additional flavor from toasted fennel, thyme and saffron. “It’s a real favorite, perfect for colder weather,” says Chef Gardo. “It was a recipe that a few chefs collaborated on years ago, and it’s still with us. It’s very flavorful and filled with fresh seafood, so our customers always enjoy it.”
Smoky Corn Chowder
Salt Water Creek Cafe
4660 U.S. 17, Murrells Inlet
Chef Keith Wolff
On the menu since 2009, Salt Water Creek Cafe’s Smoky Corn Chowder is a creamy, savory blend of goodness—even the name of it speaks comfort. What’s not to love? The chowder starts and finishes with good quality yellow corn and fresh heavy cream. Spice it up with red pepper, Vidalia onions, garlic, paprika and cumin, and after a quick puree it’s ready for the crunchy bacon and scallion garnish. Pure unadulterated comfort in a bowl.
“It’s a family recipe,” said Chef Wolff. “It’s not fancy, but it’s delicious and real comfort food. My grandmother used to make it.”
North Inlet White Gumbo
Island Cafe and Deli
10683 Ocean Highway, Pawleys Island
Chef Chip Purvis
A “white” gumbo, because it has no tomatoes or dark roux, is the perfect base for any seafood available. “A vegetarian version can be made by eliminating the smoked sausage and using chicken-flavored stock or vegetable stock and adding a little liquid smoke,” said Chef Purvis of his recipe, on the menu since May. The Island Cafe and Deli has been operating in Pawleys Island for some 26 years.
Tomato, Crab and Jalapeno Soup
10707 Ocean Highway, Pawleys Island
Chef Adam Kirby
Tangy with tomato and jalapenos and filled with crab meat, this soup combines recognized flavors melded in an unusual way. Thickened with a flour and butter roux and heavy cream, the soup is flavorful, satisfying and invigorating. A Le Cordon Bleu of the Western Culinary Institute graduate, Chef Adam Kirby takes creative fine dining with a casual flare seriously.
Butternut Squash Bisque with Maple Crema and Spiced Pecans
1111 Third Ave., Conway
Chef Darren Smith
Like pumpkins and apples, squashes of all variety are ubiquitous with the fall and cooler weather. Chef Darren Smith brings to his own restaurant, Rivertown Bistro, a butternut squash bisque with a hint of maple, the crunchy sweetness of spiced pecans, the tartness of Granny Smith apples, and the smooth, seductive richness of a little maple crema (maple-infused cream). Add in onions and a bit of turnip to the chicken broth base and you’ll taste the fall harvest with each creamy spoonful. “This soup epitomizes the aromas and flavors of fall,” said Chef Smith, “and it makes a very pretty presentation, too.”
Truffle Leek & Potato Soup
The Brentwood Restaurant & Wine Bistro
4269 Luck Ave., Little River
Chef Eric Masson
Chef Eric Masson starts this hearty soup, with a hint of the exotic, with savory butter, cream, buttermilk and kosher salt. He could stop right there and have something quite delicious, but then he adds Yukon Gold potatoes, leeks and white truffle oil for a European delight found at his century-old Victorian home, the French-inspired Brentwood Restaurant & Bistro. A certified “Fresh on the Menu” establishment, the Brentwood prides itself as subscribing to the farm-to-table concept, and that includes the ingredients that go into its soups.