Five Spiked Soups
In honor of January’s National Soup Month, Wine Enthusiast is ladling out five loaded soups for your slurping pleasure. From a Southern-style, Madeira-drizzled turtle soup to a Tequila-laced seafood tumbada, these five spiked soup recipes will help you to warm up this winter (and finish off any leftover alcohol from the holidays).
“Spiking soup with certain liquors is a Cajun and Creole tradition,” says John Folse, chef at Restaurant R’evolution in New Orleans. “During the trapping season, men would go into the swamplands spending months at a time to hunt game. During these cold winter days, spiking soup with brandy, Madeira or Sherry would add a little warmth not only to their bones but to the conversation in the cabins.”
Whether you use a fresh, floral wine—like an Alsatian Riesling in a charred eggplant soup—or stir a nutty brown ale into a rich, French onion soup dripping with Gruyère cheese, adding a shot to your soup lends depth of flavor—and something saucy to the dinner table.