Windsor Soup

Method

1. Pat 120 g of diced beef shin dry and season it lightly with salt and pepper. Melt 15 g of butter in a small heavy-based saucepan over a medium-high heat and brown the beef on all sides for about 5 minutes, until it is properly dark — this colour is what makes the soup brown. Lift the meat onto a plate.
2. Lower the heat to medium and add 60 g of chopped onion, 40 g of diced carrot, 30 g of diced swede and 20 g of diced celery to the same butter. Sweat for 6-8 minutes, stirring and scraping the browned bits off the base, until the onion is golden and soft.
3. Sprinkle in 1 tbsp of plain flour and stir for 2 minutes over the low heat, letting it toast to a biscuit colour so the soup will taste nutty rather than pasty.