Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1/2 cup red wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a soup pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the flour and stir until it is well combined with the butter and onion mixture.
4. Gradually add the beef broth, stirring constantly to prevent lumps from forming.
5. Add the red wine, thyme, and bay leaf, and bring the soup to a simmer.
6. Simmer for 20-25 minutes, stirring occasionally, until the soup has thickened slightly.
7. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until it is smooth.
8. Add the grated cheddar cheese to the soup and stir until it is melted and well combined.
9. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 10g
Protein: 13g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- White wine can be used instead of red wine.
- Other types of cheese, such as Gouda or Swiss, can be used instead of cheddar.
Variations:
- Add cooked diced potatoes or carrots to the soup for extra texture.
- Use vegetable broth instead of beef broth for a vegetarian version of the soup.
- Add cooked crumbled bacon or ham for a meatier version of the soup.
Tips and tricks:
- Be sure to stir the soup constantly when adding the broth to prevent lumps from forming.
- Use an immersion blender for easier pureeing, or let the soup cool slightly before blending in a regular blender.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, or a dollop of sour cream can be used as garnishes.
Pairings:
Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
Crusty bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it is too thin, simmer it for a few more minutes to reduce it further.
Food safety advice:
Be sure to store leftover soup in the refrigerator and reheat it thoroughly before serving.
Food history:
Brown Windsor soup is a traditional English soup that dates back to the 19th century. It was originally made with beef and vegetables, and was often served as a first course at formal dinners.
Flavor profiles:
This soup has a rich, savory flavor from the beef broth and red wine, and a creamy, cheesy finish from the cheddar cheese.
Serving suggestions:
Serve the soup hot with a side of crusty bread for dipping.
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