http://www.toweroflondontour.com/recipes/recipes/soups/english-beef-soup/ English Recipes, videos and everything to do with cooking. Thu, 28 Aug 2008 20:09:18 +0000 http://wordpress.org/?v=2.2.1 http://www.toweroflondontour.com/recipes/recipes/soups/english-beef-soup/#comment-139 John Banchero Sun, 02 Dec 2007 07:01:22 +0000 http://www.toweroflondontour.com/recipes/recipes/soups/english-beef-soup/#comment-139 This recipe for ENGLISH BEEF SOUP is what one thinks of when it comes to good beefy English cooking. This is a good winter dish, I made it this freezing December night here in Berkeley, California because I wanted something substantial that would see me through the night and into tomorrow. The flavor is intense and, again, beefy; It is rustic and seems to ring of Victorian England, maybe a dish served in the military at one time. Used were good quality beef bouillon cubes, using only five intead of eight in that no matter how good the quality of cubes it's best to use much less than called for. Do not be tempted to use any more than the 1/2 teaspoon of the worcestershire sauce called for, the small amount carries very well. The tomato catsup adds a nice dimension, and the flour to thicken unites all the flavors nicely. This wonderful soup will always be present in my winter kitchen.... Oh, do salt at the end, and the measurments makes for a healthy amount of soup, enough for an army. ---John/Gian Banchero, Berkeley, California This recipe for ENGLISH BEEF SOUP is what one thinks of when it comes to good beefy English cooking. This is a good winter dish, I made it this freezing December night here in Berkeley, California because I wanted something substantial that would see me through the night and into tomorrow. The flavor is intense and, again, beefy; It is rustic and seems to ring of Victorian England, maybe a dish served in the military at one time. Used were good quality beef bouillon cubes, using only five intead of eight in that no matter how good the quality of cubes it’s best to use much less than called for. Do not be tempted to use any more than the 1/2 teaspoon of the worcestershire sauce called for, the small amount carries very well. The tomato catsup adds a nice dimension, and the flour to thicken unites all the flavors nicely. This wonderful soup will always be present in my winter kitchen…. Oh, do salt at the end, and the measurments makes for a healthy amount of soup, enough for an army. —John/Gian Banchero, Berkeley, California

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