Cookbook:Brown Windsor Soup

Brown Windsor Soup
Category	Soup recipes
Difficulty

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

Ingredients

• Variety of meat including lamb, mutton and beef, cut into bite-sized pieces
• Plain flour
• Butter
• Vegetables including onion, potato and other root vegetables
• Beef stock
• Bouquet garni
• Madeira

Procedure

1. Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat.
2. Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional.
3. Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise.
4. Purée the soup. You can chill at this point and reheat when required, or eat it as it is.
5. Just before serving, stir a good tablespoon of Madeira into the pot.

Notes, tips, and variations

• The slow cooking process (and later puréeing) means cheaper cuts of meat can be used, if desired.