The Empresss Secret Beauty Soup Recipes

THE EMPRESS'S SECRET BEAUTY SOUP

Steps:

• In a large saucepan, combine the five grains, watermelon rind, and 6 cups of spring water. Bring to a boil. Cover and reduce heat to low, and simmer until the liquid is reduced to 4 cups, about 50 minutes.
• In a small saucepan, combine the rock sugar, tea bags, and 1 1/2 cups of spring water. Bring to a boil. Reduce heat to medium-low, then simmer for 2 minutes, then remove tea bags. Continue to simmer the mixture until the rock sugar dissolves.
• Discard rind. Ladle soup into serving bowls, flavor with sugar and green-tea mixture. Serve warm or cold.

QUEEN VICTORIA'S BROWN WINDSOR SOUP

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.