Historical Recipe: Brown Windsor Soup

Brown Windsor Soup is a traditional diet soup that has been popular in the United States since the mid-19th century. The recipe was created by Julia Borden, who is credited with introducing it to the country. The main ingredients in this recipe are chicken, potatoes, carrots, and parsnips. Those who love this soup definitely recommend serving it hot with a side of crusty bread!

In the 1900s, the Brown Windsor soup was an essential dish among the families of Windsor. The most important thing you need to know about this classic soup is that it supposedly originated in a restaurant in San Francisco called Tout de Suite. That sounds great, but with all due respect: they lied.

Windsor Soup.

Brown Windsor soup is a basic British beef soup with fresh herbs and vegetables that tastes similar to beef stew.

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Course Soup

Servings 10 People

Ingredients

  

• 1 pound Chopped beef
• 3/4 pound Veal
• 1/4 pound Raw ham
• 6 tbsp Butter
• 1 Onion
• 1 Carrot
• ½ Celery root
• 3-4 quarts Meat broth
• 2 Eggs
• Trifle of parsley
• 2 tbsp Sherry
• 2 tbsp Flour

Instructions

 

• (A fine soup for a dinner party of 10 persons). Take 1 pound of chopped beef, 3/4 pound of veal, about ¼ pound of raw ham and lightly brown this in 6 tablespoonful of butter together with 1 onion, 1 carrot and ½ celery root,
• Cover the meat with 3-4 quarts of meat broth made from the extract of beef, add a chicken from which the breast piece has been cut away and cook all together slowly for 3 hours.
• In the meantime take the meat from the breast of the chicken, chop very finely and then add 2 eggs, grated bread, salt and a trifle of parsley, and make up into little dumplings which should be cooked in salt water just before serving.
• Macaroni broken into pieces are also cooked in salt water, soaked in an even tablespoonful of butter with 2 teaspoonful of sherry, and put in the soup which has been thickened with browned flour and butter and strained.
• The soup can be still further seasoned according to taste with a few glassfuls of sherry, or instead of the macaroni a baked rice pudding can be served as a side-dish.