A to Z Recipes
Brown Windsor Soup
This is one of those soups that for years has had a terrible reputation as the dreadful 'Brown soup' served up routinely in boarding houses before and after World War II. Indeed, my sister and I always used to refer to this kind of sub-standard fare as 'a bit of Brown Windsor'. It was always a joke food to us. However, properly made this is a great British soup and well worth trying.

INGREDIENTS:Butter - 25g (1 oz), Onion - 1 small, finely chopped, Leek - 1 green only, chopped, Carrot - 1 small diced, Stewing steak - 350g (12 oz), Flour - 1 tbsp, Beef stock - 1.4 litres (2* pints), Bouquet garni - 1, Parsley - 1 tbsp, chopped.

COOKING: 1. Melt 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.
2. 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 a boil. Add the bouquet garni, cover and simmer very gently for 2 hours.
3. Remove the bouquet garni. Liquidise the soup and serve garnished with parsley.