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♦ WEDNESDAY, JANUARY 23, 2008
16C
More soup for you
Area chefs share winning recipes to help the medically underserved.
Hilton Head Island’s Volunteers
in Medicine Clinic has provided
health care to the medically
underserved in the local com
munity since Dr. lack McConnell
founded the clinic in
1993.
The annual Low Coun
try Soup Challenge is
one of several events that
raise funds for the clinic.
Top chefs in the area
compete for first, second
and third place honors
in the Soup Challenge.
In addition, a people’s
choice award is awarded for the
crowd favorite.
On Sunday, I had the privilege
of once again serving as one of the
judges for the fundraiser this year,
along with wine consultant Celia
Strong and Ron Andrews, Ameri
can Culinary Federation-certified
executive chef at Brays Island
Plantation in Sheldon, S.C.
As the tasting and judging pro
gressed through 13 soup entries,
we were reminded, spoonful by
spoonful, that soups sometimes
don’t taste as good as they look,
and great-tasting soups don’t pos
sess enough flavor to overcome a
dull and uninteresting presenta
tion.
In a blind taste test, the soups
earned points based on presenta
tion, composition, correct prepa
ration and serving. As the points
Executive Chef Jon Cowan
Executive Sous Chef Doug Miller
The Plantation Club at the Landings
SKIDAWAY ISLAND, GA.
3 cups shucked standard oysters
1 cup oyster liquor
3 cups shelled raw shrimp (21-25 size)
4 cups half and half
1 cup heavy whipping cream
'A cup minced celery
3 tablespoons finely minced shallots
1 tablespoon minced fresh parsley (plus 4 tablespoons
fresh chopped parsley for garnish, optional)
Salt, to taste
Freshly ground white pepper, to taste
6 tablespoons sweet cream butter
3 tablespoons all-purpose flour
2 tablespoons Old Bay Seasoning
Fried oysters and shrimp, for garnish (optional)
Finely chop the oysters, reserving liquid. Chop the
shrimp, but set aside three for each serving, for
garnish. Place the oysters, liquid and shrimp in a
heavy soup pot. Add the half and half, cream, Old Bay,
celery, shallots and parsley. Simmer for 30 minutes.
THIRD PLACE SOUP
Old Fashioned She Crab Sc Sherry Soup
Chef Richard Upton
Westin Resort and Spa
HILTON HEAD ISLAND, S.C.
V* medium onion, diced
1 stalk celery, diced
3 ounces bacon drippings
% pound butter
V, pound all-purpose flour
1 quart milk
'/* teaspoon fennel seed
1 bay leaf
2 ounces Harvey's Bristol Cream
1 quart heavy cream
2 cups sherry
4 tablespoons seafood base
1 pound jumbo lump crab, picked clean
Mace, salt and pepper, to taste
Saute onion and celery in butter and bacon drippings over
high heat. Add flour to form a thick roux. Saute until the
roux comes away from sides of the pan easily. Add milk
and whisk vigorously to incorporate roux. Add creams,
base, sherry and place sachet bag of bay leaf and fen
nel seed* in liquid and simmer until soup consistency is
reached. Remove from heat, add crab, season to taste, and
serve promptly with tobikko-filled parmesan tuille spoons
or cool properly and refrigerate until needed for service.
*Kitchcn Ade note: A sachet is a small bag made of
cloth or cheesecloth in which herbs and other cooking
aromatics are placed.
for Parmesan tuilles
1 cup parmesan cheese, shredded
4 tablespoons flour
4 ounces claw crab meat, picked clean
HEY, GOOD LOOKIN’, WHATCHA GOT COOKIN’?
Super Bowl Sunday is right around the corner, and we’ll have recipes next
Wednesday for your party, whether it’s just family, just friends or both!
began to stack up one way or the
other, the winning soups rose, like
cream, to the top.
Through the help of the Volun
teers in Medicine Institute, 29 Vol-
unteers in Medicine clinics
operate in the United States
and many more are in the
planning stages.
For more information
regarding Volunteers in
Medicine, including how
to purchase the cookbook
commemorating 15 years
of Low Country Soup Chal
lenges, call them at (843)
L . *
KITCHEN
ADE
Sue Ade
689-6612.
BEFORE YOU BEGIN
Before attempting to prepare
any of these recipes, be sure to
read it in its entirety. In some
cases, the recipe may need to be
adjusted or scaled down for appli
cation in the home kitchen.
Bluffton's Tanqer Outlets
General Manaqer Beth Hilton
presents the best soup award
to Executive Chef Jon Cowan,
riqht, and Executive Sous Chef
Douq Miller of the Plantation
Club at the Landinqs, Skidaway
Island, Ga., for their Shrimp and
Oyster Bisque. Cowan's Lobster
Pumpkin & Corn Bisque won
first place honors in last year's
competition.
FIRST PLACE SOUP
Shrimp and Oyster Bisque
• v
Photos by Sue Ade/Morris Ni
- r
-
This bisque is thick, rich and creamy. Its texture
is smooth and even - everything you'd hope to
find in a classic seafood bisque. The judges loved
it.
Cool for about 10 minutes. Puree in food proces
sor, add salt and pepper to taste. Melt the butter
in a small saucepan, stir in flour and cook for a few
minutes. Stir a little of the bisque into the roux, then
stir the roux into the bisque pot. Return to heat and
stir until slightly thickened. If desired, garnish with
parsley, some fried shrimp and fried oysters.
"'t rvi
HEAD island y^HEAC
- h •
* ■ f wif * *
Chef Richard Lipton oversees the simmering of
Old Fashioned She Crab & Sherry Soup. Tuilles,
shaped like spoons, are filled with crabmeat and
Japanese caviar and used to garnish the soup.
2 ounces Japanese caviar (tobikko)
Mix parmesan, flour and crab and spread thinly on
baking tray sprayed with nonstick cooking spray. Bake
lightly until cheese just melts and tuille is achieved.
Remove from oven and shape quickly, as desired. Allow
to cool and form crisp shape. For service, fill each tuille
spoon, or shape, with % ounce tobikko, one color per
spoon, green, red, yellow and orange. Serve immedi
ately after filling spoons. Yield: 8 cups
FOOD
SECOND PLACE SOUP
Sweet Vidalia Onion and Shrimp Bisque
Executive Chef Erick K.
Seaglund
Aqua Grille and Lounge
HILTON HEAD ISLAND, S.C.
3 pounds Vidalia onions
1 pound butter (Kitchen Ade note: use unsalted
butter)
2 cups all-purpose flour
1 cup chopped garlic
2 tablespoons chopped fresh thyme
2 cups sherry
2 tablespoons kosher table salt
1 tablespoon cayenne pepper
3 pounds fresh shrimp (cleaned)
3 gallons shrimp stock
1 quart heavy whipping cream
Melt butter in heavy sauce pot. Add Vidalia onions.
When onions have caramelized, add garlic, thyme,
salt and cayenne pepper, then cook for 3 minutes.
Add shrimp and sherry and cook until sherry has re
duced by half. Add flour and cook for 3 minutes, stir
ring constantly. Continuing to stir, add shrimp stock
(recipe follows), then let soup cook for approximately
30 minutes, until soup coats the back of a spoon.
FOR SHRIMP STOCK
Using the shells and tails from the cleaned shrimp,
boil in 3 gallons of water with:
2 tablespoons whole black peppercorns
4 bay leaves
Chef Delores Pate
Nicklaus Halfway Case
Colleton River Plantation Club,
BLUFFTON. S.C.
2 cups navy beans, soaked overnight
1 pound mild Italian sausage, roasted and diced
2 ounces olive oil
1 cup diced onion
'A cup diced carrots
'A cup diced celery
2 tablespoons minced garlic
1 tablespoon minced thyme
% cup minced parsley
1 cup chopped fresh tomatoes
8 cups chicken stock
Salt and pepper
In a 2 gallon pot, heat 2 ounces olive oil and saute
onion, carrots, celery and garlic. Add thyme, parsley,
tomatoes, beans* and stock. Simmer until beans are
tender. Remove 1/4 of soup and puree. Add back to
pot with sausage and simmer for 15 minutes. Add
salt and pepper, to taste. Serves 10.
•Kitchen Ade note: Drain and rinse beans before
using in soup.
Sue Ade, a Lowcountry resident since 1985, is a
gourmet baker and collector of vintage cooking
utensils and cookbooks. She can be reached at
sueade@aol.com
PEOPLE’S CHOICE WINNING SOUP
Navy Bean Italian Sausage Soup
HOUSTON HOME JOURNAL
\jgSt \ **
Executive Chef Eric Seaglund’s Sweet Vidalia
Onion and Shrimp Bisque was finished with
pimento oil and a fried shoestring sweet potato
qarnish for the Soup Challenge.
3 cups white wine
Bring this to a simmer and cook for one hour (at
a simmer). Lastly, strain away the shells, tails and
herbs. Your broth is now ready.
fIL *
f *
About 1,000 people helped chef Delores Pate
take home the people's choice award for best
soup for the second year In a row. Judges found
Pate's rowboat soup bowl motif delightful.