Published in Windelsora 02 (1983)
© WLHG
Beware of a dreadful offering described as Brown Windsor Soup which seems to consist of a beef cube dissolved in hot water. I don’t know if the following recipe is as served to the Royal Family, but it is a very different proposition.
One pint (600ml) good stock
4 yolks of eggs
A little macaroni cut about 1/2″ (13mm)
1/4 pint (150mm) cream
Put the stock and the macaroni on and bring to the boil. A few minutes before serving pour onto the previously blended yolks of eggs and cream. Stir over the heat until hot but do not boil again or it will curdle.
Serve with croutons of fried bread.
Extracted from “The Colonel’s Cookbook“
Windsor Local History Group 