Brown Windsor soup
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Brown Windsor soup is a hearty British soup popular during the Victorian and Edwardian eras. The dish generally contains lamb or beef steak, parsnips, carrots, leeks, bouquet garni, and Madeira wine. Traditionally, the meat, vegetables, and broth is processed (either via a blender, or rubbed through a sieve) into a thick blend.
Brown Windsor soup was one of the starter dishes on the menu at Fawlty Towers, although has fallen out of fashion since the 1980s and the advent of nouvelle cuisine.
Here is a recipe for this soup. Brown Windsor Soup
Butter - 1 Tablespoon Onion - 1 medium, finely chopped Leek - 1,( green top only) chopped Carrot - 1 medium, diced 1 pound stewing steak - or a joint of cheap meat cut up Flour - 2 Tablespoons Beef stock - or broth 6 to 7 cups Bouquet garni - 1 Fresh Parsley - 1 tbsp, chopped
METHOD Melt the butter in a large pan and cook the onion for 1-2 minutes. Add the leek and carrot, cover and allow to sweat for about 5 minutes. Add the beef and stir until it is browned. Add the flour to a little of the stock to make a paste. Add this mixture along with the rest of the stock to the pan. Bring everything to the boil. Add the bouquet garni, cover and simmer very gently for 2 hours.
Remove the bouquet garni. Liquidise the soup and serve garnished with the parsley.
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