Best 2 Queen Victorias Brown Windsor Soup Recipes

In the culinary world, Queen Victoria's Brown Windsor Soup holds a special place, captivating taste buds with its rich, savory flavors and intriguing history. This classic dish, believed to have originated in the 19th century, is a testament to the culinary ingenuity of the Victorian era. As we embark on a journey to discover the best recipe for this delectable soup, let us delve into its origins, explore variations, and uncover the secrets behind its enduring popularity. From the royal kitchens of Buckingham Palace to modern-day kitchens around the world, Queen Victoria's Brown Windsor Soup continues to tantalize palates and evoke a sense of culinary nostalgia.

Check out the recipes below so you can choose the best recipe for yourself!

QUEEN VICTORIA'S BROWN WINDSOR SOUP

Queen Victoria's Brown Windsor Soup image

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

Ingredients

2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

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.

THE ONLY SOUP EVER EATEN BY QUEEN VICTORIA

The Only Soup Ever Eaten by Queen Victoria image

Make and share this The Only Soup Ever Eaten by Queen Victoria recipe from Food.com.

Provided by Olha7397

Categories European

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup pearl barley
1 cup water
1 cup heavy cream
salt
1 1/2 lbs veal bones (or 1 1/2 lbs both veal and chickens) or 1 1/2 lbs chicken bones (or 1 1/2 lbs both veal and chickens)
4 1/2 quarts cold water
1 tablespoon salt
1 small carrot
2 turnips
2 leeks
1 onion, stuck with
2 whole cloves
bouquet garni

Steps:

Rinse barley and put into a deep saucepan with 1 cup water. Scald and drain.
Add white stock to the barley, cover, and simmer over low heat for 1 hour.
Remove 1/3 of the soup to another saucepan. Rub remainder through a fine sieve or put into a blender. Pour into the unsieved soup. Add 1 cup heavy cream gradually, stirring constantly. Salt to taste. Makes 6 servings.
FOR THE STOCK: Parboil bones just long enough for scum to rise to the top. Skim thoroughly and drain. Cover the bones again with 4 1/2 quarts cold water, and remaining ingredients. Bring to boil and cook slowly for 2 hours. Strain and cool. Remove any fat that has risen to the top and refrigerate. Makes about 1 1/2 quarts.
BOUQUET GARNI: A collection of herbs (traditionally fresh parsley, fresh/dried thyme and bay leaf) that are bundled together or placed in a cheesecloth bag and added to the pot to flavor a soup, stew, or broth. They are tied/bagged together so they can be removed easily at the end of the cooking.
Royal Cookbook Favorite Court Recipes from The World's Royal Families.

Nutrition Facts : Calories 206.8, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 1233, Carbohydrate 17.1, Fiber 3.1, Sugar 4, Protein 2.7

Tips:

Use a good quality stock. This will make a big difference to the flavor of your soup.
Don't be afraid to experiment with different vegetables. You can use any type of vegetables that you like, or that are in season.
If you want a thicker soup, you can add a cornstarch slurry or a roux.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkling of fresh herbs.
Queen Victoria's Brown Windsor Soup is a versatile dish that can be served as a starter, a main course, or a light lunch.

Conclusion:

Queen Victoria's Brown Windsor Soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try.