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January 2013

Quick Bite:
Talk Soup
Written By: 
Emily Wilson

Just because the temperature keeps dropping, doesn’t mean your soup standards have to


Tom Kha Gai (Chicken Coconut)
Basil Thai Restaurant

Already tired of the chilly winter weather? Trick your taste buds with this island-inspired soup from Basil. The fusion of chicken cooked in coconut milk, lime leaves, lemongrass, mushrooms, cilantro, and galanga root creates a fragrant soup that’s been a crowd-pleaser since the restaurant opened. “The galanga root helps blend the lime and lemongrass flavors, and it gives the soup a kick,” says Basil general manager Drew Cullinan. While it’s usually made to be mild, Cullinan encourages customers to order it with chili powder if they’re looking to spice up their night. 460 King St., (843) 724-3490; 1465 Long Grove Dr., Mount Pleasant, (843) 606-9641; www.eatbasil.com 


Butternut Squash Soup
Peninsula Grill

While the holidays have come and gone, there’s still plenty to celebrate in the culinary world, and that includes chef Graham Dailey’s butternut squash soup. As if chef Dailey’s recipe—a sea of sweet carrots and rich sage puréed with roasted squash and topped with crispy truffled leeks—isn’t decadent enough, he adds a touch of bourbon barrel-soaked honey. “I think squash is a great ingredient for winter soups. You can still have that richness without it being too heavy with cream,” he says. 112 N. Market St. (843) 723-0700, www.peninsulagrill.com


North African Beef Couscous Stew
Gaulart & Maliclet

This hole-in-the-wall haunt, known as “Fast and French,” crosses borders with this popular Moroccan dish. Loaded with couscous, tender beef, zucchini, celery, carrots, and eggplant, this hearty stew is ideal for cold January weather. The sweet raisins are a welcome surprise to balance out the spicy mixture. From the community-style high tables, you’re likely to catch a glimpse of co-owner Latonnya Wallace adding her creative touch in the kitchen. “I cook from my feelings, rather than from a recipe,” she says. Who can resist a hearty dish with heart? 98 Broad St. (843) 577-9797, www.fastandfrenchcharleston.com


Mr. Burbage’s Classic Lowcountry Okra Soup
Burbage's

Since 1948, Burbage’s has evolved from a simple corner shop to a gourmet grocery store, all the while remaining as quaint and customer-friendly as ever. Their flagship soup, Lowcountry okra, was introduced in the fall of 1996. “To this day, it outsells every other soup,” says owner Al Burbage. “That’s one dish we’ll never get rid of.” Don’t let the name fool you. Along with okra, the tomato-based concoction includes corn, lima beans, onions, beef, and ham for flavoring. Pick some up to-go for a cozy meal at home. 157 Broad St. (843) 723-4054


Cream of Pumpkin Soup
Ladles Soups

Who says pumpkin should be strictly a fall ingredient? Ladles gives us the opportunity to enjoy the flavorful gourd-like squash beyond Thanksgiving dinner. Their cream of pumpkin soup, served through January, is simmered with fresh spices such as garam masala—a blend of black pepper, cloves, cinnamon, cumin seed, and cardamom pods commonly used in India. What really makes it special? According to co-owner Suzie Allen, it’s the “combination of fresh and canned pumpkin.” Better grab a bowl full before the month ends. 1164 Basket Weave Dr., Mount Pleasant. (843) 606-2711, www.ladlessoups.com
 



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