Fortified wines may be used to finish certain soups. They are added at the moment of service.
Dry sherry is added to consommés — particularly those served cold — and to the brown roux-based soups such as mock turtle and clear turtle soup.
White wine, red wine and madeira may be added to soups whilst cooking.
Brandy is generally used in making shellfish soups and is added during the initial stages when it is flambé to concentrate the alcohol. This is done by pouring in the brandy and igniting it by tipping the pan over an open flame. The flame from the brandy will die out of its own accord.
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