Gin Soup
Indulge in a luxurious twist on comfort food with this aromatic Gin Soup, a unique blend of hearty vegetables, creamy texture, and herbaceous flavor with a splash of gin to elevate every spoonful. Sautéed onions, celery, and carrots form the base, while velvety potatoes and a splash of heavy cream create the perfect foundation for a subtle infusion of juniper notes from the gin. Accented with fresh thyme, lemon zest, and a touch of parsley, this soup is both earthy and refreshing. Perfect as an appetizer or a light main course, this recipe is ready in under an hour and serves four. Serve it with crusty bread for a dish that's as comforting as it is sophisticated. Whether you’re hosting a dinner party or just trying something new, this gin-infused soup is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large carrot, peeled and diced
- 4 cups vegetable broth
- 2 medium potatoes, peeled and diced
- 1 cup gin
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, celery, and diced carrot. Cook for an additional 3 minutes, stirring occasionally.
Pour in the vegetable broth and add the diced potatoes, fresh thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches to purée, then return it to the pot.
Stir in the gin, heavy cream, and lemon zest, and cook for 5 more minutes on low heat, allowing the flavors to meld together.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4905 mg | 213% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 30.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4580 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
