Soup's On!

October 2014
Written By: 
Paul Grimshaw
Photographs by: 
Jonathan Boncek
Nothing says fall and winter like a hearty, steaming bowl of soup. Many of us share childhood recollections of this seasonal sacrament when we contemplate simpler times and a cup of Campbell’s Tomato Soup served with a crusty grilled cheese sandwich. Mmm, mmm, good. As our palates grew more sophisticated and regional variations enticed us to try things we’d never before heard of, soup became a much more important part of our dining experience.
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.”

Lobster Bisque
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
Bistro 217
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
Rivertown Bistro
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.

Mushroom Cappuccino with Walnut Parmesan Biscotti

October 2014
Heat olive oil in a small saucepan until smoking. Add the mushrooms and sauté until they begin to release their water, then add shallots, garlic and porcini powder and sauté until the shallots are translucent. Add rice, stocks and seasonings and bring to a boil. Reduce heat to a simmer and let cook gently for 18 minutes until the rice is tender. Add thyme and transfer the mixture to a blender jar and blend until smooth. Strain through a chinois into another saucepan set over medium high heat. Add cream, brandy and butter and correct seasoning.

To serve, heat skim milk to boiling and pour into a clean French press coffee pot. Insert plunger and pump firmly and repeatedly until the milk triples in volume and becomes quite thick. Or use a small burr mixer to foam. Ladle the soup into cappuccino cups, top with some of the frothed milk and sprinkle with porcini powder. Set cup on a saucer and garnish with walnut biscotti.
Soups, stews
2 teaspoons olive oil
4 ounces portabella mushrooms, sliced, gills scraped off and reserved
4 ounces white mushrooms, quartered
2 shallots, sliced
2 cloves garlic, minced
2 teaspoons porcini powder (dried porcinis, if available)
1 tablespoon raw rice
1 1/2 cups chicken stock, simmered with the portabella gills, and all clean stems, strained
1/4 cup brown veal stock
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon fresh thyme leaves
1/4 cup heavy cream
2 tablespoons brandy
2 teaspoons butter
1 cup skim milk
1/2 teaspoon porcini powder (ground dried porcini)
Walnut Biscotti (recipe follows)
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 & 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

Lobster Bisque

October 2014
Remove lobster tail and claws from culls, set aside. Remove guts and gills, saving head and body. Roast lobster bodies and heads at 375 degrees for 15 minutes. Roast carrots, celery and onions at 375 degrees for 15 minutes. In a large pot combine lobster heads and bodies, mirepoix, heavy cream, tomato paste and sherry. Combine garlic, thyme and tarragon in cheese cloth and add to above ingredients. Cook set aside lobster tails and claws in boiling salted water for 8-10 minutes, shock then rough chop and retain for bisque. Add at time of serving so lobster doesn’t become overcooked and chewy. Simmer on super low heat for 2 hours. Refrigerate overnight chilling bisque with ice wand. We do this because this allows all the flavor of all ingredients to incorporate into bisque. Remove ice wand. Simmer 2 more hours on super low heat, careful not to scorch. Strain only remaining liquid or cream. Continue to simmer adding roux. Season to taste with salt, pepper and sugar. Chill with ice wand. Take set aside shelled lobster meat and rough chop and lightly sauté in whole butter. Place in bottom of serving dish top with lobster bisque and enjoy!
Soups, stews
6 live cull lobsters
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
4 quart heavy cream
1 cup tomato paste
1 cup sherry
4 tablespoons whole garlic
2 tablespoons fresh thyme
2 tablespoons fresh tarragon
4 ounces butter
1/4 cup flour

Lowcountry Seafood Chili

October 2014
In a large sauté pan, brown smoked sausage. Use white wine to de-glaze pan and pour glaze over browned meat. Set aside. In a large stock pot, heat oil and add onions, peppers, celery and garlic. Sauté until celery and onions are translucent. Add diced tomatoes, kidney beans, spices and tomato paste and stir thoroughly. Add browned smoked sausage and stir thoroughly. Reduce heat to medium/low and simmer for 40 minutes, stirring occasionally.

In a large sauté pan, heat oil and sauté shrimp, scallops and oysters in Cajun seasoning and Old Bay until done. Add seafood to stock pot. Use white wine to de-glaze pan and pour glaze into stock pot. Add crab base to taste, then simmer 20 more minutes. Garnish each portion with shredded smoked Gouda cheese and chopped cilantro.
Soups, stews
2 1/2 pounds pecan smoked sausage, minced (freeze prior to mincing)
Vegetable oil
1 cup red onion, diced
1 cup celery, diced
1/2 cup poblano peppers, diced
1/4 cup fresh jalapenos, sliced
1 cup red peppers, diced
3 tablespoons garlic, minced
7 cups diced tomatoes
2 1/2 pounds dark kidney beans
4 bay leaves
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 teaspoons sugar
1 tablespoon brown sugar
2 tablespoons sea salt
2 teaspoons ground black pepper
1 tablespoon oregano
1/4 teaspoon cumin
16 ounces tomato paste
1 pound small shrimp, peeled and deveined
1 pound bay scallops
2 cups oysters
3 tablespoons Old Bay seasoning
2 tablespoons Cajun seasoning
2 tablespoons crab base
Smoked Gouda cheese, shredded
Cilantro, rough chopped

Sea Captain’s Muddle

October 2014
In a large sauce pot or stock pot, cook the diced pancetta over medium high heat until crispy in texture. Add celery, onion and garlic and continue to cook the vegetables until they are tender in texture. Add tomato juice, clam and shrimp stock and reduce the heat to a simmer. Add the remaining ingredients and simmer for 25 minutes until all the flavors are blended. Add fresh seafood, 1/2 pound per person, five minutes before serving and cook until just done, 3–5 minutes. Add salt and pepper to taste. Serve immediately.
Soups, stews
1 pound pancetta, diced
2 cups celery, diced
2 cups onion, diced
2 cloves of garlic, minced
2 quarts of tomato juice
2 cups of fresh clam stock
2 cups fresh shrimp stock
6 vine ripe tomatoes, peeled, seeded and diced
1 pound red potatoes, diced and blanched
1 pinch saffron
1 tablespoon toasted fennel seed
1 teaspoon dried thyme leaves

Smoky Corn Chowder

October 2014
Cook bacon until just crisp, drain on paper towel, and reserve 3 tablespoons bacon grease. In a large pan, cook onions in bacon grease until tender (6–8 minutes). Add garlic, cumin, paprika and red pepper and cook for additional 2 minutes. Stir in broth, corn and heavy cream. Bring to a boil, reduce heat and simmer for 15 minutes. Cool slightly. Carefully pour half the soup mixture into a blender and puree, then return to pan, reheating and stirring with original mixture. Once thoroughly heated, serve in bowls with chopped bacon and scallions as garnish.
Soups, stews
8 slices of bacon cut in 1/2-inch pieces
3 tablespoons bacon grease
1 large Vidalia onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon dry cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
3 cups chicken broth
2 10-ounce bags frozen yellow corn (or equivalent cut from the cob)
1 cup heavy cream
4 scallions, sliced thinly

North Inlet White Gumbo

October 2014
In a large, heavy saucepan, heat the oil over medium heat until hot but not smoking. Add the onion, bell peppers and smoked sausage and sauté until onion is translucent, 3-4 minutes. Add garlic and sauté two minutes more. Stir in cubed butter. When butter is fully melted, reduce heat to low and sprinkle in the flour, stirring occasionally until flour tans slightly, approximately 4-5 minutes.

Add zucchini, yellow squash, corn, bay leaves and dried spices. Stirring continuously, slowly add chicken stock. Raise the heat to medium and bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes. Add okra and simmer 10 minutes more.

Taste the gumbo and season to taste with salt, pepper and hot sauce. Just before serving, stir in shrimp and simmer until pink and cooked through, about 5 minutes. Stir in oysters, if using. As soon as the oysters’ edges curl, about one minute, ladle gumbo into warm bowls and serve with extra hot pepper sauce.
Soups, stews
1/3 cup vegetable oil
1 yellow onion, rough chopped
1 green bell pepper, diced
1 red bell pepper, diced
6 ounces smoked sausage, quartered and sliced
4 cloves garlic, chopped
1/2 stick butter, cubed
1/2 cup all-purpose flour
1 1/2 cups yellow squash, diced
1 1/2 cups zucchini
1 1/2 cups sweet white corn kernels
2 bay leaves
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
4 cups chicken stock
1/2 pound chopped okra
1 tablespoon hot sauce, plus additional for passing
Salt and pepper
1 pound peeled and deveined shrimp
1 pint shucked oysters (optional)

Tomato, Crab and Jalapeno Soup

October 2014
Heat butter in saucepan over medium heat. Sprinkle in flour while whisking vigorously. Cook for a minimum of 5 minutes while stirring/whisking constantly. Roux may be cooked for up to 20 minutes until it just begins to turn blonde. In a hot stock pan, cook diced onion, garlic and jalapeno in oil for 2 minutes. Add crab stock and crab meat and cook for an additional 3–5 minutes. Add tomatoes and cream, stir thoroughly and bring to a boil. Thicken to desired constituency with roux.
Soups, stews
4 ounces butter
4 ounces flour
2 tablespoons canola oil
1/2 cup of onion, diced
2 cloves garlic, diced
1 jalapeno pepper, seeded, diced
1 cup crab stock
8 ounces lump crab meat, picked clean for shell fragments
6 cups canned, diced tomato
2 cups heavy cream

Butternut Squash Bisque with Maple Crema and Spiced Pecans

October 2014
Rub 1 tablespoon olive oil over squash and place cut side down on sheet tray. Bake at 350 degrees for 40 minutes or until soft. Remove from oven and set aside to cool. Scoop out squash and discard skin. Heat a large pot over medium high heat. Place remaining olive oil in pot. Place onion, apple and turnip in and cook until soft, stirring occasionally (10-12 minutes). Add broth and the squash and simmer 10 minutes for flavors to blend. Add cream, salt, pepper, nutmeg and syrup, remove from heat. Carefully puree with immersion blender. Pour smooth bisque back into pot and taste for seasoning. May be prepared 1-2 days in advance and kept refrigerated. Warm bisque and ladle into 4 warm soup bowls. Top with maple crema and spiced pecans.

Maple Crema
Combine all ingredients in a small mixing bowl and refrigerate until needed.

Dry roast pecans at 350 degrees for 5 minutes. Boil glaze to dissolve sugar and toss nuts in glaze. Toss in spice mix. Bake for 3-4 minutes on a Silpat. Remove from oven, sprinkle with sugar.
Soups, stews
2 tablespoons olive oil
2 pounds butternut squash, halved lengthwise, seeds removed
1 small yellow onion, peeled and diced
1 medium Granny Smith apple, peeled, cored and diced
1 small turnip, peeled and diced
4 cups chicken broth (or vegetable broth)
1 cup cream
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
1 tablespoon maple syrup
Maple crema and spiced pecans

Maple Crema
2 tablespoons sour cream
2 tablespoons cream
2 teaspoons maple syrup
Kosher salt
Freshly ground black pepper

Spiced Pecans
1 cup pecans
1 tablespoon sugar
1 teaspoon Kosher salt
Black pepper
1 teaspoon allspice
1/4 teaspoon curry powder
1 tablespoon sugar

1 tablespoon bourbon
1 teaspoon maple syrup
1 teaspoon vanilla
1 teaspoon brown sugar
1 tablespoon butter

Truffle Leek & Potato Soup

October 2014
In a 6-quart saucepan over medium heat, melt butter. Add leeks and salt; sweat for 5 minutes. Decrease heat to medium-low and cook until leeks are tender, approximately 25 minutes, stirring occasionally. Add potatoes and vegetable broth, increase heat to medium-high and bring to a boil. Reduce heat to low, cover and gently simmer until potatoes are soft, approximately 45 minutes. Turn off heat, puree with an immersion blender until smooth. Stir in heavy cream, buttermilk, truffle oil and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Soups, stews
3 tablespoons unsalted butter
4-5 medium leeks, cleaned, dark green sections removed, chopped
Heavy pinch of Kosher salt, plus more for seasoning
3 small Yukon Gold potatoes, peeled, diced
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1 tablespoon white truffle oil
1/2 teaspoon white pepper
1 tablespoon snipped chives