answer:You’ve never heard of drunk gummi bears. If soaked in vodka for 24 hrs. they absorb am incredible amount of alcohol. Some high schoollers sneak them into football games, etc in plastic baggies (after drying them) and can get thoroughly drunk from eating them. There are tons of YouTube videos. There’s also *** soaked fruit cakes which get increasing amounts added throughout the year and one slice at holiday time can get you pretty tipsy. This is a long standing tradition in Jamaican culture. The reason you don’t find alcoholic soups etc is because heating begins to dissolve the alcohol. There are soups, gravies with alcohol (****, **** etc.) added during cooking. But after long cooking or braising, most alcohol is dissipated and just the taste or character of the **** remains. For most savory dishes (meat stews, soups etc) the alcohol added needs that long cooking to mellow it out. If the **** etc. is only added at the very end without much cooking it merely creates a raw harsh taste. Really not too delicious. Tastes awful. There are also various fruit combos to which alcohol is added. Pears poacher in **** anyone? Fruits marinated in alcohol are delicious and dont assume they can’t get you buzzed if enough is eaten. But usually used as a topping for ice cream or pound cake. Coq au Vin and Beef Borginon are two dishes to which an entire bottle of **** is added as per the recipe. Delicious. Obviously, both are long simmered. There’s more booze in food than meets the eye. In ancient times the alcohol was there as a preservative rather than to get anybody intoxicated. There is a long history of alcohol being added to foods of all kinds. **** is added to many classic French dishes. Interesting subject. Great Q.