Brown Windsor Soup

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1 cup	237ml	Leek - rinsed well, (large)
		And finely chopped
1		Carrot - finely chopped (large)
1 lb	454g / 16oz	Sirloin steak - cut 1/2" cubes
2 teaspoons	10ml	Emeril's Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	All-purpose flour
1		Beef stock
1		Bay leaf
1		Bouquet garni
3 tablespoons	45ml	Minced fresh parsley
		Rosemary Popcorn
1/4 cup	59ml	Vegetable oil
2		Rosemary sprigs - stripped, and
		Roughly chopped
1/2 cup	31g / 1.1oz	Unpopped popcorn kernels
		Salt - to taste
		Rosemary sprigs - for garnish

Recipe Instructions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for 2 minutes. Add the leek and carrot, and cook, stirring, until soft, about 4 minutes. Add the beef, Essence, salt, and pepper, and cook until browned, about 4 minutes.

In a small bowl, combine the flour with 2 tablespoons of stock to make a slurry. Add to the pot and stir well. Add the remaining stock, bay leaf, and bouquet garni, stir well, and bring to a boil. Lower the heat to medium-low and simmer, partially covered, until the meat is tender, about 1 hour to 1 1/2 hours, stirring occasionally.

Remove the bay leaf and bouquet garni and discard. Add the parsley, and garnish with rosemary popcorn and rosemary sprigs and serve immediately.

Rosemary Popcorn: In a deep pot, add oil and rosemary and heat until oil shimmers. Add popcorn and cover. Shake pan until all corn is popped. Remove to a paper towel lined plate and season with salt.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E43) - from the TV FOOD - NETWORK

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.