Windsor Soup
Windsor Soup, or Brown Windsor Soup as it’s known historically, is a hearty soup and thick like a stew. It is made with beef and lamb, or other beef cuts. We just use beef in our version. Writers have found references to the early versions going back to King George IV and his chef Henderson William Brand, who also created what eventually became A1 Sauce. Queen Victoria’s court served it and was also a favorite served on the British Rail. It has been served in many British restaurants going back to the 1920’s and 1930’s. Our recipe is based on traditional versions which makes flavorful use of Bouquet Garni, which adds a savory flavor. Many versions adds a bit of chile (or chili) powder. We use Mild Red New Mexico Chile Powder to add a hint of spice and just builds the flavor a touch more.
Windsor Soup is a traditional British soup, and has made its way back as a “revival dish”. It is found on many British restaurant and hotel menus, and has been written into a number of British television shows and films.
It is served with a crusty bread. Our Crusty Bread recipe is quite easy and also popular with our friends. For our recipe, please click HERE.
Servings: 4
Ingredients:
2 Tablespoons Butter
½ lb. Stew Beef
4 Tablespoons Flour
1 Carrot, Peeled and Cut into ¼” Pieces
1 Stalk Celery, Diced
1 Parsnip, Peeled and Cut into ¼” Pieces
1 Medium Onion, Diced
1 Teaspoon Chile Powder. We use our Mild Red New Mexico.
6 Cups Beef Stock, plus extra if needed.
2 Tablespoons Dried Bouquet Garni
1 Teaspoon Kosher Flake Salt, or to taste
1 Teaspoon Freshly Ground Black Pepper, or to taste
½ Cup Uncooked Pearl Barley
¼ Cup Cream Sherry or Madeira for Serving (Optional)
Directions:
Cut the beef into 1 inch cubes. Dredge in the flour and set aside. Reserve the flour.
Add the butter to a large stock pot over medium heat. Let the butter melt and start to brown. Add the meat and cook for about 3 or 4 minutes until it browns all over. Add the rest of the flour and cook a bit more so that the flour mixture and butter turns golden brown.
Add the vegetables and chile powder. Pour in the stock and stir to combine. Add the Bouquet Garni and salt and pepper. Raise heat to bring to a boil, then reduce to a simmer. Cover the pot leaving the lid slightly ajar. Simmer for 2 hours. Add the uncooked barley for the last hour. Add additional beef stock if needed. It should have a thicker consistency. Adjust the salt and pepper to taste.
Top each serving with a tablespoon of the optional Cream Sherry or Madeira if you like. Serve with crusty bread or rolls. Our Crusty Bread recipe is on our website HERE.