Gin Soup Recipes

GIN TOMATO SOUP

Gin Tomato Soup image

This "tipsy tomato" soup was adapted from a recipe from Le Pavillon at The Four Season's Hotel in Vancouver, BC. A very rich and special souper soup!

Provided by Lorac

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 1/2 ounce) cans tomatoes, peeled and diced
3 garlic cloves, chopped
1/8 teaspoon thyme
1/2 teaspoon paprika
1/8 teaspoon sugar
2 dashes Tabasco sauce
6 slices bacon, cut into thin strips
1/4 cup butter
4 ounces mushrooms, sliced
1/3 cup gin
1/2 cup heavy cream
salt and pepper

Steps:

Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
In a soup pot, sauté bacon until crisp, drain on paper towels.
Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
Add cream, season with salt and pepper and serve.

AUNT GIN'S VEGETABLE SOUP (CROCK POT)

Aunt Gin's Vegetable Soup (Crock Pot) image

My husband's great aunt make this for him all the time growing up. She used a pressure cooker and chicken legs in the original recipe but we have found we like the beef better. And since I don't own a pressure cooker, I converted it for use in the crock pot. Even the kids love this vegetable soup. Especially when I serve it with homemade whole-wheat bread (#94990). Response to reviewer: The sugar is to keep the soup from being too salty. If you are using salt-free vegetables I would agree that you need to cut back on the sugar.

Provided by Marg CaymanDesigns

Categories Vegetable

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb stew meat or 1 lb cooked chicken
2 potatoes, chopped
32 ounces canned whole tomatoes, quartered or 32 ounces canned diced tomatoes
1 (14 ounce) can corn, with juice
1 (14 ounce) can green beans, with juice
1 onion, chopped (optional)
2 cups chopped cabbage (I use 3/4 bag of coleslaw mix to save time)
1/4 cup sugar
1/2 cup celery
salt and pepper

Steps:

Combine all ingredients in large crock pot.
Cook on low at least 8-10 hours.
You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.

Nutrition Facts : Calories 200.6, Fat 7.9, SaturatedFat 3, Cholesterol 25.3, Sodium 133.2, Carbohydrate 24.8, Fiber 3.9, Sugar 8.4, Protein 10.1

GIN SOUP

Gin Soup image

I have never made this, but have eaten it lots ... it's from a favourite local restaurant and when the newspaper published the recipe, I immediately clipped it. Yum.

Provided by Lennie

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 fresh tomatoes, peeled,seeded and mashed
3 cloves garlic, peeled and mashed
2 cups beef stock
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 lb fresh button mushroom, , sliced
3 tablespoons butter
1/3 cup gin
1/2 teaspoon Tabasco sauce
2 cups whipping cream

Steps:

In a glass bowl, combine tomatoes, garlic, beef stock, thyme, and salt and pepper; mix well.
In a large saucepan over medium heat, saute the mushrooms in the butter for 3 or 4 minutes.
Add the tomato mixture, the Tabasco sauce and the gin and heat just until liquid begins to boil.
Add cream and heat until liquid is just near the boiling point, but do not let it boil.
Serve immediately.

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