Ingredients with Measurements:
- 1 pound smoked sausage, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups beef broth
- 1/2 cup red wine
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook the sliced smoked sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes or until the vegetables are softened.
3. Add the tomato paste, thyme, rosemary, smoked paprika, salt, and black pepper to the pot. Stir to combine and cook for 1-2 minutes.
4. Pour in the beef broth, red wine, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
5. In a separate bowl, whisk together the flour and butter until smooth. Slowly add the mixture to the soup, stirring constantly. Let the soup simmer for an additional 10-15 minutes or until it has thickened.
6. Remove the bay leaf from the soup. Using an immersion blender or regular blender, puree the soup until smooth.
7. Stir in the heavy cream and the reserved smoked sausage. Cook for an additional 5-10 minutes or until the soup is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 412
Fat: 31g
Carbohydrates: 11g
Protein: 17g
Sodium: 1540mg
Substitutions for ingredients:
- You can use any type of sausage you like, such as kielbasa or andouille.
- If you don't have red wine, you can use beef broth instead.
- You can use fresh herbs instead of dried, but use three times the amount.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and Tricks:
- Be sure to brown the sausage before cooking the vegetables. This will add extra flavor to the soup.
- Use a high-quality beef broth for the best flavor.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, whisk together more flour and butter and add it to the soup.
Food Safety Advice:
- Be sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Brown Windsor soup is a traditional British soup that dates back to the 19th century. It was named after the Brown Windsor Castle, a royal residence in Berkshire, England.
Flavor Profiles:
This soup has a rich, savory flavor with a hint of smokiness from the sausage and paprika.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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