BROWN WINDSOR
SOUP
Brown Windsor
soup is a hearty meat soup which is a legacy of the British to us. Its generally
prepared with either Beef or Lamb Steaks, and vegetables such as carrots,
parsnips, turnips etc. Traditionally a cup of Red Wine or Madeira is to be stirred
into the soup before serving it at the table. This soup is a whole meal in itself
with a couple of slices of toast.
Serves 6 Preparation and Cooking Time : 1 hour
Ingredients
2
tablespoons butter
½
kg tender beef or lamb cut into steaks
2
medium onions, peeled and sliced
2
carrots, peeled and sliced
2
or 3 parsnips or turnips peeled and sliced (optional)
1
cup cauliflower florets
2
tablespoons plain flour / maida
2
pieces of cinnamon
3
tablespoons butter
Salt
to taste
1
teaspoon ground pepper / pepper powder
1
teaspoon chili powder
1
cup Red wine (optional)
Cut
the beef and mutton into small very pieces and then roll in the flour. Heat the
butter in a suitable pan and add the sliced onions and cinamon and fry till the
onions turn light brown. Add the cut vegetables and the beef or mutton steaks and stir fry for
about 5 minutes till the meat turns brown.
Add all the other ingredients and about 8 to 10 cups of water and simmer
on low heat for about one hour or till the meat is well cooked. Remove the meat
and keep aside. Puree the soup through a sieve or strainer. Mix in the cooked
meat and a glass of red wine or maderia. Serve the soup piping hot with assorted
breads and rolls.
No comments:
Post a Comment