United Kingdom Brown Windsor Soup
Said to have been particularly popular during the Victorian and Edwardian eras, brown Windsor soup is much written about, often satirically. While this soup acquired a bad reputation when it served as a boarding school staple, it is in fact a rich, warming dish that incorporates beef with vegetables and flour for thickness.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 oz (28 g) butter
- 1 small onion, finely chopped
- 1 leek, green only, chopped
- 1 small carrot, diced
- 12 oz (340 g) stewing steak, cubed
- 1 Tbsp (15 ml) all-purpose flour
- 6 cups (1.4 L) beef stock
- 1 bouquet garni (tied bundle of 3 sprigs of parsley, 2 sprigs rosemary, and 1 bay leaf)
- 1 Tbsp (15 ml) chopped parsley
Directions
- Melt butter in a large pan and cook onion for 1–2 minutes.
- Add leek and carrot and cover, cooking for 5 minutes.
- Add beef and stir until browned.
- Add flour to enough stock to make a paste.
- Add mixture and remaining stock to pan and bring everything to a boil.
- Add bouquet garni, cover, and simmer gently for 2 hours.
- Remove bouquet garni and purée a portion of soup.
- Garnish with parsley and serve.
Copyright © 1993—2024 World Trade Press. All rights reserved.