Cooking Index - Cooking Recipes & IdeasBrown Windsor Soup Recipe - Cooking Index

Brown Windsor Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
1 cup 62g / 2.2ozFinely-chopped yellow onions
1 cup 237mlLeek - rinsed well, (large)
  And finely chopped
1   Carrot - finely chopped (large)
1 lb 454g / 16ozSirloin steak - cut 1/2" cubes
2 teaspoons 10mlEmeril's Essence
  = (see Bayou Blast recipe)
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 tablespoon 15mlAll-purpose flour
1   Beef stock
1   Bay leaf
1   Bouquet garni
3 tablespoons 45mlMinced fresh parsley
  Rosemary Popcorn
1/4 cup 59mlVegetable oil
2   Rosemary sprigs - stripped, and
  Roughly chopped
1/2 cup 31g / 1.1ozUnpopped 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.

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


Average rating:

1 (1 votes)

Submit your rating:

Click a star to rate this recipe.