Soup > British Soups > Classic British Soups > Brown Windsor Soup

Classic Brown Windsor Soup Recipe

Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups beef broth
- 1/2 cup red wine
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup cooked beef, chopped
- 1/2 cup cooked lamb, chopped
- 1/2 cup cooked chicken, chopped
- 1/2 cup cooked ham, chopped
- 1/2 cup cooked bacon, chopped
- 1/2 cup cooked sausage, chopped
- 1/2 cup cooked kidney beans
- 1/2 cup cooked green peas
- 1/2 cup cooked corn kernels
- 1/2 cup cooked potatoes, diced
- 1/2 cup cooked carrots, diced
- 1/2 cup cooked turnips, diced
- 1/2 cup cooked parsnips, diced
- 1/2 cup cooked rutabagas, diced

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Immersion blender (optional)

Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are soft and fragrant, about 10 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly.
4. Slowly pour in the beef broth and red wine, stirring constantly to prevent lumps from forming.
5. Add the bay leaf, thyme, rosemary, marjoram, black pepper, and salt. Stir to combine.
6. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender.
7. Add the cooked meats, beans, peas, corn, potatoes, carrots, turnips, parsnips, and rutabagas to the soup. Stir to combine.
8. Simmer the soup for another 10-15 minutes, or until everything is heated through.
9. If desired, use an immersion blender to puree some of the soup to thicken it.
10. Remove the bay leaf before serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Simmer over medium-low heat.
Serving size:
This recipe makes about 8 servings.

Nutritional information:
Calories: 350
Fat: 15g
Protein: 25g
Carbohydrates: 30g
Fiber: 7g
Sugar: 6g
Sodium: 1200mg

Substitutions for ingredients:
- You can use any combination of cooked meats or omit some if you prefer.
- You can use any combination of cooked vegetables or omit some if you prefer.
- You can use vegetable broth instead of beef broth to make this soup vegetarian.

Variations:
- Add a splash of Worcestershire sauce for extra flavor.
- Use different herbs and spices to suit your taste.
- Add a dollop of sour cream or crème fraîche on top of each serving.
- Serve with crusty bread or crackers.

Tips and tricks:
- You can make this soup ahead of time and reheat it when ready to serve.
- This soup freezes well, so you can make a big batch and freeze it in individual portions for later.
- If you don't have an immersion blender, you can puree some of the soup in a regular blender or food processor.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh herbs on top.

Garnishes:
Chopped fresh herbs, croutons, or grated cheese.

Pairings:
Crusty bread or crackers.

Suggested side dishes:
Green salad or roasted vegetables.

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of it to thicken it.

Food safety advice:
- Make sure all meats are cooked to a safe temperature before adding them to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Brown Windsor soup is a classic British soup that dates back to the 19th century. It was a popular dish among the upper class and was often served at formal dinners.

Flavor profiles:
This soup has a rich, savory flavor with hints of herbs and spices.

Serving suggestions:
Serve this soup as a main course for lunch or dinner.

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Region: British

Taste: Rich, Savory, Creamy, Hearty, Flavorful