Brown Windsor Soup
Brown Windsor soup is a thick, savory British soup of mixed meats and root vegetables, popular in Victorian and Edwardian kitchens. Lamb, mutton and beef are floured and browned in butter, then simmered slowly in beef stock until tender and puréed smooth. Because the soup is cooked long and blended, cheaper cuts work perfectly well. A spoonful of Madeira stirred in at the end adds a warm, slightly sweet finish.
Instructions
Toss the bite-sized pieces of lamb, mutton and beef in plain flour until each piece is well coated.
Melt butter in a large pot over medium heat and brown the floured meat in it until the pieces have taken on color on the outside.
Chop the onion, potato and other root vegetables, then stir them into the pot with the meat.
Pour in enough beef stock to cover everything and add the bouquet garni. Keep the heat low and let the pot simmer for an hour or two, until the meat and vegetables are very tender.
Purée the soup until smooth. At this stage you can serve it, or cool it and keep it chilled to reheat later.
Just before serving, stir a good tablespoon of Madeira into the hot soup.
Make it personal.
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