Alcoholic Soups: Likes or Yikes?
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|Tue, 01-10-2012 - 9:55pm|
They were talking about this on the radio this morning. It seems that quite a few restaurants are now serving soups like these, made with alcohol...but not the traditional way you cook with, say, wine.
Who has time to eat and drink and booze these days? In order to roll all three of your digestive needs in to one, the Bryant Park Hotel's Cellar Bar is cutting to the chase with three new seasonal soups, alcohol included. Aptly named the "Soup Cocktails," the variations comprise of a Lobster Bisque, "infused with Harvey's Bristol Crème and porto, with seasonal spices and cayenne pepper," an Herb-Tomato, "blended with vodka and raspberry liqueur and finished with a pinch of sea salt, dry basil and black pepper," and a Carrot Ginger with, "Domaine de Canton and Frangelico liqueurs." At $9 each, the drinks are more affordable than a fancy shmancy martini, and obviously more filling, too. Only question is: Are these soups acceptable at lunchtime (hint: yes)?
I've been known to try anything once, so I think I'd give these a shot! (Um, no pun intended.)