Ingredients
-
2
-
1/4
-
1/4
-
4
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Queen Victoria’s Brown Windsor Soup, The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle Windsor in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years – drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England – home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls., As for the onion, I’m confused. Sliced? Does that mean the onion breaks down during cooking so we don’t have strings hanging off our spoons? I’m going to chop, not slice, the onion. Other advice welcome! <3, I found this while browsing for lamb stew, and had to try it because of the name! In an old Hercule Poirot episode, he is on the train in the dining car, and asks the waiter what is Windsor Brown Soup? The waiter replies, It's soup, sir, and it's brown. Well , this is far more than soup! It's a lovely rich meaty stew. I doubled the recipe so we would have copious leftovers. The parsnip adds an earthy sweetness, and I added a turnip for more of the same. I put one carrot, parsnip, and half a large turnip in with the onions and garlic, and smashed them after simmering an hour, when they were soft. I then added more carrots, parsnip, the other half of turnip, and a large potato to cook during the last half hour. I served steamed broccoli along side, and Buttermilk Biscuits from this site. What a great meal!
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Steps
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1
Done
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Cut the Lamb and Beef Into 1-Inch Cubes and Roll in the Flour. |
|
2
Done
|
Place the Butter in a Large Saucepan 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 Until the Butter/Flour Is a Golden Brown. |
|
3
Done
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Now Add the Sliced Vegetables and Stir in the Stock, Throw in the Bouquet Garni, Partially Cover the Saucepan, and Simmer For 2 Hours. |
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4
Done
|
Puree the Soup Before Adding the Cooked Rice If Using; Serve the Soup Piping Hot With Assorted Breads and Rolls. Traditionally a Tablespoon of Madeira Would Be Stirred Into the Soup at the Table. |
