Brown Windsor Soup

Brown Windsor Soup has been lurking around corners in England for centuries. Originally just called “Windsor Soup”, it was a favorite of Queen Victoria. It was originally a simple broth and noodle soup, but over the years, as it became available in bars and hotel cafes, various expiring pantry staples were added to it. And then this array of meats and vegetables was completely blended….woof. What started off as aristocratic fare became the laughing stock of dining rooms by the 1920s. This recipe leaves out the traditional addition of red wine and thyme, and while it still blends the ingredients, it leaves the chunk of steak whole. Sear the steak first and let it simmer in the broth separately from the vegetables. Let the steak sit while simmering the veggies, then add again at the end. The result is a rich, starchy soup with juicy bits of beef; perfect for bread-dipping and ideal for a party of two.

1 1/2 tablespoons vegetable oil

1 pound chuck steak, trimmed and cut into 1/4 inch pieces

1/2 onion, diced

2 tablespoons all-purpose flour

28 oz (2 cans) chicken broth

salt, to taste

1/4 teaspoon dried oregano

1/4 teaspoon ground sage

1/4 teaspoon dried tarragon

1 russet potato, peeled and diced into 1/4 inch pieces

2 carrots, peeled and diced into 1/4 inch pieces

2 celery ribs, diced into 1/4 inch pieces

fresh ground pepper, to taste

Heat 1/2 tablespoon of oil in a Dutch oven/wide pot on high heat and sear the steak until crusty brown on both sides (4-5 minutes). Transfer to a plate. Add the remaining 1 tablespoon oil to the pot. Add diced onion and cook over medium-low until softened. While stirring, scrape of browned bits from bottom of pot with a wooden spoon.

Add the flour and stir until combined. Pour 1 can (14 oz) of chicken broth and stir until well combined. Add rest of the chicken broth, salt, and the meat. Cook over medium-high heat, stirring occasionally, until thickened and bubbling. Reduce the heat and simmer for 1 hr. 15 min.

Remove the meat from the pot and cover. Skim the skin off of the top of the soup. Add the herbs, vegetables, and black pepper. Simmer for 45 min. until the vegetables are soft. Blend the soup with an immersion blender (or a standard blender, in batches). Once blended, return the meat to the pot and heat until warmed through.

*2-3 servings