Brown Windsor Soup
1.4lt (2½ pints) Beef stock
350g (12oz) Stewing steak
25g (1oz) Butter
1 Small Onion
1 Leek
1 Small Carrot, diced
1 tbsp Flour
1 Bouquet Garni
1 tbsp Parsley, chopped
Finely chop the onion and green part of the leek, dice the carrot.
Melt the butter in a large saucepan and cook the onion gently without colouring for 2-3 minutes.
Add the leek and carrot, cover and allow to sweat for 5 minutes.
Cut the beef into small cubes, and cook until browned on all sides.
Mix the flour with a little stock to form a paste.
Add this mixture and the remaining stock to the pan.
Bring to the boil.
Add the bouquet garni, cover and simmer very gently for 2 hours.
Remove the bouquet garni.
Either pass through a fine strainer or liquidise the soup.
Serve garnished with parsley.
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