Biltong soup

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Ingredients (14)

10 ml	stock powder — beef
100 g	butter
5 ml	garlic — cloves, crushed
50 ml	flour — cake
2 ml	nutmeg — ground
2 ml	coriander — ground
500 ml	milk
100 ml	water — boiled
100 ml	cream
80 g	biltong — sliced, to garnish
80 ml	blue cheese — crumbled
100 ml	cheddar cheese — grated
10 ml	sherry
	bread — fresh homemade, to serve

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Method:

Dissolve the stock in a little water and set aside. Heat the butter in a saucepan. Sauté the garlic for a few seconds. Add the flour, nutmeg, coriander and 3ml freshly ground black pepper and stir through.

Gradually stir in the milk, stock, boiling water and cream. Cook, stirring to prevent lumps. You can add more milk if you would prefer the soup to be thinner.

Add the biltong and the cheeses. Stir well. Add the sherry just before serving. Garnish each bowl of soup with a few finely sliced pieces of biltong. Serve with fresh homemade bread.

Recipe: Sanet Verster

Text and image source: Ideas magazine

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