Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup cooked beef, diced
- 1 cup cooked carrots, diced
- 1 cup cooked potatoes, diced
- 1/2 cup cooked peas
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the curry powder, ginger, cinnamon, nutmeg, cloves, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the flour and stir until well combined.
5. Gradually add the beef broth, stirring constantly to prevent lumps.
6. Add the diced beef, carrots, potatoes, and peas. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
7. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Cooked chicken or lamb can be used instead of beef.
- Other vegetables such as green beans or corn can be added or substituted.
Variations:
- Add a dollop of sour cream or yogurt on top of each serving.
- Use coconut milk instead of beef broth for a vegetarian version.
- Add a can of chickpeas or lentils for extra protein and fiber.
Tips and tricks:
- Make sure to stir constantly when adding the flour to prevent lumps.
- Use a high-quality curry powder for the best flavor.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot 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 or cilantro, a dollop of sour cream or yogurt, croutons, or a sprinkle of paprika.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
A simple green salad with a vinaigrette dressing, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the beef and vegetables thoroughly before adding them to the soup. Store leftover soup in the refrigerator and reheat it to at least 165°F before serving.
Food history:
Brown Windsor soup is a traditional British soup that dates back to the 19th century. It was often served at formal dinners and was made with beef, vegetables, and a variety of spices.
Flavor profiles:
This soup has a rich, savory flavor with a hint of sweetness from the cinnamon and nutmeg. The curry powder adds a warm, spicy kick.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a formal dinner party.
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