Biltong, leek and sweet potato soup

6 servings Prep: 10 mins, Cooking: 50 mins
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A super soup of biltong and sweet potato that can be served hot or cold.

By Food24 December 09 2013
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Ingredients (11)

50 g butter
100 g biltong — sliced
6 leeks — thinly sliced
½ tsp cumin — seeds, freshly ground
1 ml nutmeg — ground
3 sweet potatoes — wedges
1 potatoes — peeled, cubed
1.25 l stock — vegetable
125 ml cream
salt and freshly ground black pepper — to taste
biltong — shavings, to garnish
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Method:

In a large pot, heat the butter until bubbling.

Add 1/2 the biltong, the leeks and spices and sauté until fragrant.

Add the cubes potatoes and sauté for a minute, then add the cold stock. Cover a bring to a gentle boil. 

Simmer gently for +- 35 -40 minutes or until the potatoes are soft.

Place in blender with the cream and remaining biltong and blitz until smooth. Add more cream or stock for a thinner consistency.

Season to taste.

Serve hot with crumbled blue cheese and crusty bread OR chilled with microcress and bruschetta.

Garnish with some biltong shavings.

Recipe reprinted with permission of BitsOfCarey. To see more recipes, click here.



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