Soups
Brown Windsor Soup
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) Stewing beef, diced
- 2 medium Carrots, diced
- 1 medium Onion, chopped
- 2 tbsp Plain flour
- 1.2 l (5 cups) Beef stock
- 3 tbsp Dry sherry
- 1 Bay leaf
- 20 g (1 1/2 tbsp) Butter
- to taste Salt and pepper
Method
- Melt the butter in a large pot and brown the beef in batches over medium-high heat.
- Add the onion and carrots, and cook for 5 minutes until beginning to soften.
- Sprinkle the flour over the beef and vegetables, stirring to coat, and cook for 1 minute.
- Gradually pour in the beef stock while stirring, then add the bay leaf.
- Bring to a simmer, cover, and cook gently for about 2 hours until the beef is very tender.
- Remove the bay leaf and blend the soup until smooth, using a blender or food mill.
- Return the soup to the pot, stir in the sherry, and season with salt and pepper.
- Simmer for a further 5 minutes before serving hot.
Introduction: A thick, savoury brown soup of beef, root vegetables and sherry, Brown Windsor soup became strongly associated with English institutional and country-house dining of the late 19th and early 20th centuries, often (somewhat unfairly) mocked as bland but fondly remembered as a nostalgic classic.
Cultural Background: A thick, savoury brown soup of beef, root vegetables and sherry, Brown Windsor soup became strongly associated with English institutional and country-house dining of the late 19th and early 20th centuries, often (somewhat unfairly) mocked as bland but fondly remembered as a nostalgic classic.
Storage: Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout.
Tips: Brown the beef thoroughly before adding liquid, as this builds much of the soup’s deep flavour. Blend the soup fully smooth for the classic velvety texture this dish is known for.
Variations: A splash of Worcestershire sauce deepens the savoury flavour further. Some versions add a little redcurrant jelly for subtle sweetness. A vegetarian version uses mushrooms and vegetable stock in place of beef. For a vegetarian version, replace the beef with 300 g of mixed mushrooms browned well for depth, and use vegetable stock instead of beef stock, keeping the sherry and blended texture the same.
Nutrition: Calories: 290 kcal | Protein: 22 g | Carbs: 14 g | Fat: 15 g
FAQs:
Q: Why is this soup called ‘Brown Windsor’?
A: Its exact origin is unclear, but the name became associated with the substantial brown beef soups served in English institutional and country-house settings from the Victorian era onward.
Q: Can I make this soup ahead of time?
A: Yes, it keeps and reheats very well, and many cooks find the flavour improves after a day in the refrigerator.
Please log in to leave a comment.