Brown windsor soup

Brown windsor soup

Tara Fisher

This classic British soup from an old cookbook is thought to have been popular at Windsor Castle in the early twentieth century – and rightly so, because it’s a fantastic winter warmer. Rice or bread were traditional thickeners for soups back then. You can use just beef or lamb, but I’ve used both here.


Quantity Ingredient
250g beef braising steak
250g lamb steak, trimmed of all fat
2 tablespoons plain flour
25g butter
1 onion
1 carrot
1 parsnip
650ml fresh beef stock
1 fresh thyme sprig
1 bay leaf
1 small fresh rosemary sprig
200g cooked long-grain white rice
60ml madeira
sea salt
freshly ground black pepper


  1. Cut the braising steak and lamb into 2.5cm dice. Place the diced meat in a mixing bowl, add the flour and toss together to thoroughly coat the meat. Place a heavy-based saucepan or casserole over a high heat and add the butter. When it starts to foam, add the meat and fry for 3–4 minutes, stirring occasionally, until dark golden brown.
  2. Meanwhile, cut the onion, carrot and parsnip into dice. Add the vegetables to the pan and stir well, then add the stock, thyme, bay leaf and rosemary. Bring to the boil, cover and reduce the heat to a simmer. Cook gently for 1½ hours, until the meat is tender. To test this, cut into a piece of meat – if it flakes easily, it’s ready.
  3. Remove about 200ml of the cooked soup, including some of the meat and vegetables, and transfer to a blender. Process until smooth, then pour the purée back into the soup along with the cooked rice. Season with salt and pepper and serve with a splash of Madeira in each bowl.
James Martin
Saturday Kitchen
slow cooking
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