Two Old Queens Soup Recipes
QUEEN VICTORIA'S BROWN WINDSOR SOUP
The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.
Provided by French Tart
Categories Stocks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the lamb and beef into 1-inch cubes and roll in the flour.
- Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
- Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
- Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.
TWO BY FOUR SOUP
From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"
Provided by Sudie
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Throw everything into a pot and heat gently.
- Gets better the second day.
TWO CAN SOUP
A quick and easy Crockpot soup that makes great leftovers. I found this recipe as is in a Co-op paper. It was originally attributed to Rozanne Kinnie of Franklin, TN.
Provided by Thorndefaol
Categories Stew
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, brown ground beef; drain well and place in a 5 qt slow cooker. Add remaining ingredients and enough water to fill pot 3/4 full. Cook all day on high or adjust cooking time for your slow cooker. Soup can also be made by placing ingredients in covered roasting pan and cooking all day in a 250 degree oven.
Nutrition Facts : Calories 514.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1434.3, Carbohydrate 78.2, Fiber 15.9, Sugar 15.4, Protein 27.2
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