I made this recipe for Scallion Soup but made substitutions for what I had - beef stock instead of chicken, and coconut milk instead of cream. I added gin because I saw a similar recipe that called for dry sherry... but I think I added way too much. (Also, I think I cooked it too long because I can barely taste the scallions any longer! Although I just followed the times in the recipe.)
I also added sweet potato, another ingredient that pretty much just tastes like mush.
Any ideas on how to make this soup better? It's pretty bland other than the gin taste.