Brown Windsor Soup (Brown Windsor soup)
Overview
Brown Windsor soup is a thick brown meat soup from England. It is made with beef or mutton and vegetables such as carrot, turnip, onion and parsnip, simmered in a rich stock and then puréed or strained. The soup is thickened with a brown roux or with rice, seasoned with herbs, and finished with a splash of Madeira or sherry, which gives it a deep, slightly sweet flavour. It is smooth, meaty and filling, and is served piping hot, sometimes with croutons.
History
Brown Windsor soup was a very popular dish in Victorian and Edwardian England, and it is often linked with Queen Victoria and the royal household at Windsor. In the 20th century it became a fixture of railway dining cars, hotel menus and school dinners, and it was later mocked as a symbol of dull British food. Recipes for Windsor soup appear in English cookery books from the 19th century.
Main ingredients
Beef, carrot, turnip, onion, rice or flour, madeira. The soup is built on beef stock and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Brown the meat in the butter, then the vegetables.
- 2
Stir in the flour and cook until it turns brown.
- 32 h
Add the stock and herbs and simmer gently for 1.5 to 2 hours.
- 4
Remove the herbs and blend or press the soup through a sieve.
- 5
Stir in the Madeira, season and serve hot.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
