Cookbook:Brown Windsor Soup
From Wikibooks, open books for an open world
Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras.
- Roll bite-sized pieces of lamb/mutton and beef in plain flour so they're well dusted, and brown in butter over a medium heat. The slow cooking process (and later pureeing) means cheaper cuts of meat can be used, if desired.
- 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.
- Puree 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.