Too much gin in potato-scallion soup

Question

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.

http://www.saveur.com/article/Recipes/Scallion-Soup

Answer 1

You have cream of beefy gin soup, with no scallion taste? Unless you are desperate not to lose the ingredients, it might be time to let this one go the way of all things.

If you really wish to recover it, and are willing to risk more good ingredients, I would get some chuck, and braise it with onions, then add it to the soup. Finish with fresh scallions, perhaps lightly sauteed. This would give you strongly flavored meat to compete with the gin, akin to venison and juniper. Also, hot sauce :-)

But it may not be worth it... you could braise the beef with the onions, and then just eat it!