Brown Windsor Soup Recipe

1. 1

   In a large pot, heat the butter over medium-high heat.

2. 2

   Add in the onions and cook for 2 min.

3. 3

   Add in the leek and carrot, and cook, stirring, till soft, about 4 min.

4. 4

   Add in the beef, Essence, salt, and pepper, and cook till browned, about 4 min.

5. 5

   In a small bowl, combine the flour with 2 Tbsp.

6. 6

   of stock to make a slurry.

7. 7

   Add in to the pot and stir well.

8. 8

   Add in the remaining stock, bay leaf, and bouquet garni, stir well, and bring to a boil.

9. 9

   Lower the heat to medium-low and simmer, partially covered, till the meat is tender, about 1 hour to 1 1/2 hrs, stirring occasionally.

10. 10

    Remove the bay leaf and bouquet garni and throw away.

11. 11

    Add in the parsley, and garnish with rosemary popcorn and rosemary sprigs and serve immediately.

12. 12

    Rosemary Popcorn: In a deep pot, add in oil and rosemary and heat till oil shimmers.

13. 13

    Add in popcorn and cover.

14. 14

    Shake pan till all corn is popped.

15. 15

    Remove to a paper towel lined plate and season with salt.

16. 16

    This recipe yields 4 to 6 servings.

No additional tips available.