Cookbook:Brown Windsor Soup

Cookbook | Ingredients | Recipes

Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras.



  1. 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.
  2. 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.
  3. Puree the soup. You can chill at this point and reheat when required, or eat it as it is.
  4. Just before serving, stir a good tablespoon of Madeira into the pot.

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