Brown Windsor soup

Name: Brown Windsor soup
Yield: Serves 4–6
Cuisine: British
Ingredients: sea salt and pepper; 2 tbsp cream sherry; sea salt and pepper; few thyme sprigs; 1 garlic clove, peeled and crushed; 3 litres (5 pints) beef stock; 1 small bay leaf; good knob of butter; 1 small leek, trimmed, roughly chopped and rinsed; 1 tsp tomato purée; 2 tbsp plain flour; 300 g (11 oz) braising steak; 2–3 tbsp vegetable oil; 1 onion, peeled and roughly chopped; 1 small carrot, peeled and roughly chopped

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

This traditional soup is out of favour these days, but it can be a real winter warmer. You could easily cheat and blend braised beef or oxtail with stock and a little cream sherry.

Ingredients

300 g (11 oz) braising steak
2–3 tbsp vegetable oil

Europe
United Kingdom
Soup
Winter

Method

Cut the braising steak into bite-sized pieces. Heat the oil in a large heavy-based saucepan and fry the meat and vegetables, stirring over a high heat until nicely browned.
Add the butter to the pan and stir, then add the flour and cook, stirring, for another couple of minutes. Add the tomato purée, garlic, thyme and bay leaf, then gradually add the beef stock,