Soups and Sides
Does your dinner look as enthusiastic as a defrosting chicken breast? Jazz up your meal with one of our sensational sides — or warm up frozen dinner guests with a piping hot booze-tastic soup. This section shows the lighter, gentler side of Cooking with Booze and heck we even threw in a salad or two to “save the world”.
Featured Recipes
- Forest Mushroom and Irish Ale Soup
- Perfect to warm the belly and the soul, this soup can nourish a family of 4 right through the cold winter—or on a lovely spring day in March.
- Parsnip and Strawberry Soup
- This veg-friendly sensation is a great addition to early autumn. It can be served hot or cold and freezes well. The strawberry flavour comes from the Fruli beer, which as far as we’re concerned is just about the best way to preserve those little ruby summer gems! Keep your hands off the bottle while cooking.
- Cauliflower and Herb Soup
- Like the gawky, awkward kid in gym class, cauliflower is always picked last from the crudités platter. But before you pass judgement, you should know that this soup brings out cauliflower’s best quality — a delicate, earthy flavor. Semillon, also known for its terrestrial undertones, makes this soup smooth and sophisticated. Show some compassion and save cauliflower from its cheese-sauce drowning.
- Mixed Greens with Raspberry Vinaigrette
- What happens when you take a traditional vinaigrette to the bar? You end up with a salad that gives its number to just about anyone. No worries, this feisty little devil can take care of itself.
- Caramelized Onions
- Melt-in-your-mouth tender and sweet as can be, caramelized onions are a great accompaniment to a cheese plate with roasted garlic cloves and fruit chutneys or used top everything from barbecued brats to coddled eggs.
