Brown Windsor Soup

Brown Windsor Soup
Brown Windsor Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 1

    cup finely-chopped yellow onions

  • 1

    large leek rinsed well, and finely chopped

  • 1

    large carrot finely chopped

  • 1

    pound sirloin steak cut 1/2" cubes

  • 2

    teaspoons Emeril's Essence (see Bayou Blast recipe)

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    tablespoon all-purpose flour

  • 1

    quart beef stock

  • 1

    bay leaf

  • 1

    bouquet garni

  • 3

    tablespoons minced fresh parsley

  • ROSEMARY POPCORN:

  • 1/4

    cup vegetable oil

  • 2

    rosemary sprigs stripped, and roughly chopped

  • 1/2

    cup unpopped popcorn kernels

  • Salt to taste

  • Rosemary sprigs for garnish

Directions

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.

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