Fluid Savory Creations
“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
Louis P. De Gouy

“One whiff of a savory aromatic soup and appetites come to attention.  The steaming fragrance of a tempting soup is a prelude to the goodness to come.  An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy
With a middle name like CAMPBELL... the pressure's always on with soup. Ahhhhh… the quandary and plight deliberated by my parents… I guess that’s why I was destined to be a spirited child. 

While the history of soup probably dates back to the history of cooking, it is commonly known as a "comfort food," simplistic... familiar. Rich in history and in heritage, though some very simplistic, there are many with painstaking acts of precision to get it “just right.” Men have gone to war with it… and gone to war about it, being the cornerstone to many a feud, pitting nations against one another, while splitting others… friend against friend, brother against brother.

Though the recipes for soup are as numerous as the stars… here are a few of our mmm mmmm favorites…
Tuscan Chicken Artichoke with oven-dried Heirloom Tomatoes, Porcini Mushrooms, caramelized Vidalia Onion, roasted Garlic, and fresh Thyme… splashed with Kistler Vineyard, Cuvée Cathleen Chardonnay and a hint of Lemon


Potage purée de Volaille à la Reine, “Her Majesty’s Chicken.” Purée of Springer Mountain organic Chicken and Jasmine Rice in a light Chicken Broth enhanced with a touch of Almond Milk…  Petite Herb Dumpling garni

SxSWBlack Bean… Tender Black Turtle Beans, slow braised in a rich Chicken Stock, with caramelized Onion & Garlic, oven roasted Heirloom Tomato, and Cilantro dusted with a blend of the old west including Cumino, Chile Chipotle, Ancho, Guajillo, and Cascabel

Classic New England Clam Chowder with sweet Onion rendered in Apple Wood smoked Bacon, dice of Fingerling Potato, and soft poached Puget Sound Butter Clams hit with a trace of  Cream

Cretonnée de Pois Noviaux, “Medieval Pea with Ginger and Saffron.” Created in the Middle Ages, to peasants and Royalty alike, this velvety creation is a blend of Dwarf English Peas braised in a light Broth with essence of fresh Ginger and a generous pinch of Saffron

Lobster Bisque… Fresh Maine Lobster Claw and Knuckle braised in Vermont cultured Butter with lightly caramelized Mire Poix and Tomato, romanced by Cognac Park Vieille Fine Champagne and splatter of Heavy Cream

Potée, “French Pork and Cabbage,” or Farmhouse Soup comes from Province of Auvergne… chock-full of goodness including a cornucopia of hearty Fall Root Vegetables,  Savoy Cabbage, Cannellini Bean, Leek, roasted Garlic, Clove studded Onion, Boudin Blanc, Ham Hock, Apple Wood smoked Bacon, a “salted” Pork Rib Chop

Wisconsin Cheese and Beer… Paying homage to the Frozen Tundra of the North, America’s Dairyland and home to America’s favorite football Team… the legendary Green Bay Packers comes this savory treat… Carr Valley “cave aged” Cheddar and Jenny Eye Reserve Emmenthal melted into our House Chicken Broth and Capital Brewery Bavarian Lager, spiked with Caraway, and a dab of Smack My Ass and Call Me Sally Hot Sauce

Pollo borracho de la tortilla con la cal y Cilantro, “Drunk Tortilla Chicken with Lime and Cilantro.”

Soupe au Pistou, “Southern French Vegetable.” Reflecting the image of its Italian cousin, Minestrone, (meaning “hodge podge”), this Vegetable Soup is lifted to astonishing heights by the last minute addition of Pistou

Kentucky Burgoo… the word “Burgoo” is believed to have originated in the 17th century on the high seas… sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat… the term first appearing in the 1650 book "Adventures by Sea" by Edward Coxere. In recent history, its origins stem from Owensboro, Kentucky, self proclaimed BBQ Capitol of the World… formerly consisting of Possom, Squirrel… or an array of Critters… our version is made with natural, free-range Hen, smoked Butt of Pork, Potato, Shoepeg Corn, Lima Beans, Tomatoes, and Heritage Fields Okra, from the home of the Okra Strut, Irmo, South Carolina

Voodoo Gumbo Gris-Gris du Pablo’s and Auggie’s…  from the heart of the Louisiana swamp comes this classic Acadiana recipe…  Braised organic Chicken, Gulf Shrimp, Comeaux's Andouille Sausage, the “Holy Trinity,” and Okra in a savory oven roasted Tomato Broth tightened with a Chocolate Roux… Laissez les bon temps rouler

Cioppino… derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day… It was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped," which described the process of making the stew by chopping up various leftovers of the days catch… Pablo’s and Auggie’s version is full of gems from the sea… featuring China Camp Gulf Shrimp, Baja Peninsula Spiny Lobster, Pismo Clams, Spotted Bass, Starry Flounder, White Sturgeon, and Golden Trout

Tom Khaa Kai, “Thai Coconut Chicken.” This has to be one of my favorite soups… simple elegance… perfection in a bowl… with poached Breast of Chicken, Lemon Grass, Galanga, Garlic, Thai Chili and Kaffir Lime Leaves in a light Coconut Broth… spiked with a hint of Fish Sauce… Shii-take Mushroom and Cilantro garni

Brunswick Stew… it is known that it stems from the southeast, but that’s where the southern hospitality steps aside… those in Brunswick County stake claim in their “Virginia Ambrosia,” created in 1828, coming from Dr. Creed Haskins' camp cook, Jimmy Matthews, after a hunting expedition of forest critters… but, here in Georgia… the town of Brunswick takes the prize, formulated on nearby St. Simon’s Island on July 2, 1898… very similar to it’s northern cousin, Kentucky Burgoo, Pablo’s and Auggie’s concoction starts with smoked Pork, braised Chicken, Sweet Yellow Corn, Lima Bean, Okra, slowly braised in a rich Tomato Broth pierced with Catsup, Mustard and a hint of Apple Cider Vinegar

Vatapá, “Brazilian Shrimp Stew,” a fragrant and aromatic blend of "Sashimi" Hawaiian Ahi Tuna, Pescada do Piauí, Trairão, and Penaeus Vanammei Shrimp stewed with Tomato, Garlic, Laurel, Cashew and Peanut in a light Coconut Ginger Broth