Cookbook:Brown Windsor Soup
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| Brown Windsor Soup | |
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| Category | Soup recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras.
Ingredients
[edit | edit source]- Variety of meat including lamb, mutton and beef, cut into bite-sized pieces
- Plain flour
- Butter
- Vegetables including onion, potato and other root vegetables
- Beef stock
- Bouquet garni
- Madeira
Procedure
[edit | edit source]- Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat.
- Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional.
- Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.
- Purée the soup. You can chill at this point and reheat when required, or eat it as it is.
- Just before serving, stir a good tablespoon of Madeira into the pot.
Notes, tips, and variations
[edit | edit source]- The slow cooking process (and later puréeing) means cheaper cuts of meat can be used, if desired.