| Ok, so this peaked my interest, so I did some googling. If this soup were to be genuine, references to it should exist. In the 1968 'Report on soups' by the British Ministry of Agriculture (https://archive.org/embed/op1268165-1001), there is a reference on page 19 to this exact soup (called 'Windsor soup', 'Brown soup' or 'Eton soup'). It even lists the a basic list of ingredients. So this means this soup indeed exists. Now some further digging. Are there old references to either 'Windsor soup', 'Brown soup' or 'Eton soup' in non-fictional media? The 1892 'The encyclopædia of practical cookery' does not list this soup, although it is quite sparse on soups. The 1844 'A New System of Domestic Cookery' list a large amount of soups, none even vaguely hinting at the same name. However, the 1906 'High-class cookery recipes' (https://archive.org/embed/b21528597) lists a 'Windsor soup' which should have a 'brown colour' as the basis. I think that should qualify as a 'brown roux' basis which at the very least lends some credence to a brown 'Windsor Soup' although I cannot verify the color myself. Anyway, that's the result of about 15 minutes of googling. At the very least, it makes me a bit sceptical of the article. |