Brown Windsor soup

It is good to read that sale of tinned soups is falling as people are opting for either more unusual or healthier versions. Soups are actually very easy and cheap to make.

Brown Windsor soup is one of the foods of my childhood that doesn’t sound good and doesn’t look good. Tried as I did, I could not get my Brown Windsor Soup to look appetising for the photograph, so you just have to take my word for it that it actually tastes more delicious than it sounds or looks. It’s the combo of marmite and Worcestershire sauce that rock it.

This is my version:

Stock bones                                                                                                                                            Any meat you have, diced
1 tbsp Marmite
1 tbsp Worcestershire sauce
1 large onion, cubed
2 carrots, cubed                                                                                                                                         1 potato, peeled and cubed
2 sticks celery, sliced
1 bay leaf
1 sprig of fresh rosemary
1 tablespoon flour
sea salt
freshly ground black pepper
Homemade beef stock
Butter
Olive oil

Brown the meat in butter until the juices are released. Add the rest (except the stock bones) and sweat for a bit, and then add the stock. Cook for two hours over low heat. Remove the stock bones. Adjust seasoning.

You could blend part of the soup for a thicker concoction, but I like mine just so.  Serve with liberally buttered fresh bread. Simple, wholesome treat!