A lemony Greek chicken soup
Mary Austin and her mother, Carole, prepare creamy tomato bisque and biscuits to serve with a lemony Greek chicken soup
Velvety tomato bisque can be served on its own, or topped with chilled local shrimp (Austin’s father catches his own off Edisto Island every summer) for a Lowcountry spin.
Traditionally, syllabub is made in a churn, but an emulsion blender makes a fine substitute.
Austin likes to serve the boiled custard at room temperature. “It’s delicious over pound cake.”
The mother-daughter duo toasts glasses of frothy punch before one of Austin’s many Christmas trees.