Tipsy Tomato To Boozy French Onion, These Spiked Soups Are Sure-Fire Party Hits
Spiked dishes are all the rage, especially during the winter! These boozy food items are perfect for a dinner party and elevate your menu. Warm soup is great for the soul any time of the year. Why not serve classic soups infused with booze at your next dinner party. Take these delicious soups to the next well by adding booze in them, making them a star dish in your party's food menu.
Tipsy Tomato Soup (serves 2)
The evergreen comfort food tomato soup gets a boozy twist in this recipe. Check it out below.
1/2 tablespoon Extra-virgin olive oil
1/2 tablespoon Unsalted butter
1/2 Onion, sliced
1/2 Garlic Clove, minced
120 ml Vegetable broth or chicken broth
105 gm Canned plum tomatoes, drained
120 ml Canned tomato sauce
60 ml Smirnoff Vodka
sprig of Flat-leaf parsley
1/8 teaspoon Salt
1/8 teaspoon Sugar
60 ml Half-And-Half (half milk and half cream)
Method
Take a skillet and add olive oil and butter to it. Heat in medium flame. Add onions and garlic and cook for 30 seconds, while stirring regularly. Ensure that the chopped onion slices and minced garlic turn soft and then add the rest of the ingredients, except half-and-half in a slow cooker. Add the sautéed onions and garlic in it as well. Cover the vessel and cook its contents on a high flame for 3 hours so that you get a tomato stew. Remove the sprigs from the parsley. In a food processor, puree the contents from the slow cooker. Add the half-and-half and stir to combine. Cover the slow cooker and cook on low heat until heated through, for 15 minutes. Pour the soup evenly in two bowls and garnish with garlic croutons. You can serve the soup with a grilled cheese sandwich.
Boozy French Onion Soup (serves 2)
This delicious recipe has the sophistication of a French dish. It uses french onions laced with alcohol and layered with croutons covered with Gruyère cheese. A must-have at any winter dinner party! Check out the recipe below.
Ingredients
500 gms French onions
10 gms Butter
1/2 tablespoon Vegetable oil
1/2 teaspoon Black pepper
1/2 teaspoon Salt
1/4 teaspoon Sugar
1/2 tablespoon Fortified wine
240 ml Vegetable stock
15 ml Dry white vermouth
1/2 Bouquet Garni
1/2 tablespoon Cognac
1/2 French stick (baguette), sliced into rounds and toasted
75 gms Gruyère cheese, grated
Method
For The Garnish
Place the grated cheese on the toasted French stick rounds.
For The Soup
Peel the onions and then cut them into thin slices. In a saucepan, melt the butter over medium heat and add the vegetable oil. Add the onion slices and cook for 10 minutes. Stir occasionally, until the onions are softened and start to colour. Add sugar, salt, pepper, fortified wine to the pan and let them cook for 20 minutes. Pour the stock, vermouth and add the bouquet garni. Bring the mixture to a boil and then let it simmer with the lid on for 30 minutes. Add the cognac and pour the soup evenly in two bowls. Put the croutons on top of the soup. Grill the soups in the oven until they gratinate. Serve immediately.
While it's great to learn about alcohol, it is important to also consume alcohol moderately. Remember to serve and drink responsibly to ensure you and your guests are healthy and out of harm's way. If you know anyone who has trouble controlling their alcohol intake, please refer them to a professional immediately.
