Brown Windsor Soup (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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 into 1/2-inch cubes |
2 teaspoons essence, recipe follows |
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, recipe follows |
rosemary sprigs |
1/4 cup vegetable oil |
2 sprigs rosemary, stripped and roughly chopped |
1/2 cup unpopped popcorn kernels |
salt |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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.
2. 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.
3. Remove the bay leaf and bouquet garni and discard. Add the parsley, and garnish with rosemary popcorn and rosemary sprigs and serve immediately.
4. Rosemary Popcorn:
5. 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.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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