Brown Windsor Soup
with Horse Radish Dumplings
From "A Celebration of Soup"
Written by Lindsay Bareham
Michael Joseph Ltd 1993
Recipe
Serves four
25g/1oz butter
1 small onion, finely chopped
Green of 1 leek, chopped
1 small carrot, peeled and diced
Salt and pepper
350g/12 oz stewing steak, trimmed and diced
1 tbsp. flour
1.4 litres/2 1/2 pints beef stock
Bouquet garni with 4 stalks of parsley, 1
spray of thyme,
1/2 a bay leaf and 1 clove of garlic (optional)
1 tbsp. parsley, chopped
Melt the butter; stir in the onion and cook for a couple of minutes before adding the leek and carrot.
Season with a generous pinch of salt and pepper,cover and sweat for five minutes.( The soup.Not you)
Add the beef and brown it all over.
Sift in the flour, stirring and scraping to mix it in well.
Pour on a little of the stock, stirring thoroughly to take up the flour and pour on the rest.
Bring to the boil, turn down the heat,add the "bouquet garni",cover and simmer very slowly,
stirring occasionally, for two hours.
Remove the remains of the bouquet garniand liquidize the soup,adding a little more stock or water if it is too thick.
Taste for seasoning and serve with cooked dumplings and a sprinkling of parsley.
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I
Horseradish Dumplings
Makes Approx 16-20 marble sized dumplings.
110g/4oz self-raising flour.
1/4 tsp. salt
Freshly ground black pepper
50g/2 oz suet
25g/1 oz fresh or preserved grated horseradish, chopped finely
1 small onion or shallot. Peeled and minced.
Sift the flour into a mixing bowl, add the salt and pepper, and stir in the suet.
Mix in the horseradish and onion and stir in just enough cold water to form the mixture into stiff but elastic dough.
With floured fingers form the dough into small balls.
Drop into lightly boiling broth, cover and test one after 15 minutes.
