A little old fashioned, I admit - boes anyone have a good recipe for BROWN WINDSOR SOUP? Thanks!?

Question

Apologies for the spelling - 'boes' instead of 'but does'!

Answer 1

Brown Windsor Soup recipe

This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus.

Serves 4

2 Tablespoons butter

1/4 pound stewing steak

1/4 pound lamb steak (or mutton if available)

4 cups beef stock

1 medium onion, peeled and sliced

1 carrots, peeled and sliced

1 parsnip, peeled and sliced

2 Tablespoons flour

1 Bouquet Garni

salt and pepper

1/4 teaspoon of chilli powder

1/2 cup cooked rice

1/4 cup Madeira

Cut the lamb and beef into 1 inch cubes and roll in the flour.

Place the butter in a large pot over a low to medium heat. It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown.

Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours.

Puree the soup before adding the cooked rice stir in the rice and serve. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

Answer 2

Vegetable oil for frying

300g braising steak, cut into small pieces

1 onion, peeled and roughly chopped

1 small carrot, peeled and roughly chopped

1 small leek, well rinsed, trimmed and roughly chopped

Good k**b of butter

2tbsps flour

1tsp tomato purée

1 garlic clove, peeled and crushed

Few sprigs of thyme

1 small bay leaf

3 litres beef stock (a good cube will do)

Sea salt and freshly ground black pepper

2tbsps cream sherry

Heat the oil in a large heavy-based saucepan and fry the meat and vegetables over a high heat until nicely browned, stirring occasionally.

Add the butter and flour, stir well and cook for another couple of minutes. Add the tomato purée, garlic, thyme and bay leaf, and gradually add the beef stock, stirring well to avoid lumps. Bring to the boil, season with salt and freshly ground black pepper, and simmer for 2 hours, until the meat is tender.

Save a few pieces of meat and blend the rest of the soup in a liquidiser or with a stick blender. Strain through a sieve (not fine meshed) or colander. The soup should be rich in flavour and a nice brown colour; if not, return it to the heat and simmer it a little longer to concentrate the flavour. Add the tender cubes of meat, check the seasoning, and pour in the sherry just before serving.