QUEEN VICTORIA'S BROWN WINDSOR SOUP
The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.
Provided by French Tart
Categories Stocks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the lamb and beef into 1-inch cubes and roll in the flour.
- Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
- Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
- Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.
THE ONLY SOUP EVER EATEN BY QUEEN VICTORIA
Make and share this The Only Soup Ever Eaten by Queen Victoria recipe from Food.com.
Provided by Olha7397
Categories European
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain.
- Add white stock to the barley, cover, and simmer over low heat for 1 hour.
- Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings.
- FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts.
- BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.
- Royal Cookbook Favorite Court Recipes from The World's Royal Families.
Nutrition Facts : Calories 206.8, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 1233, Carbohydrate 17.1, Fiber 3.1, Sugar 4, Protein 2.7
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2021-11-03 Place the butter in a large saucepan over a low-medium heat. Fry the meat off for three minutes and then add the rest of the flour. Fry for a minute longer until the butter and flour mix is a golden brown colour. STEP 3 Add the sliced vegetables and stir in the stock. Add the bouquet garni, partially cover the saucepan and simmer for two hours.
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Category StartersTotal Time 2 hrs 15 mins
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White Windsor soup also existed, a vegetable soup which a recipe of 1911 says was made from white stock, mashed potato and sago. Some writers have used Windsor soup for calves’ feet soup, a food for invalids said to have been served to Queen Victoria in childbed. A few very early recipes for Windsor soup say it should include Windsor beans ...
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