Sneem Black Pudding
90 min · 799 kcal · British
Windsor Soup
The old British brown Windsor: shin of beef simmered slowly with root vegetables, sieved to a smooth brown broth and finished with Madeira and a little rice.
Instructions
- 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.
- 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.
- 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.
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295kcal
10gprotein
36gcarbs
13gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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