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Biltong and broccoli soup


Biltong and broccoli soup

Ingredients 9
Servings 4
Time 10 minutes

Ingredients

  • 30
    ml
    butter
  • 30
    ml
    olive oil
  • 1
    broccoli head, broken into florets
  • 30
    ml
    flour
  • 180
    ml
    biltong powder
  • 1
    l
    chicken stock
  • 125
    ml
    plain full-cream yoghurt or sour cream
  • 15
    ml
    lemon juice
  • salt and freshly ground pepper
 

Method

25-30 minutes
 

1. Heat the butter and olive oil in a large saucepan.

2. Add the broccoli florets and stir-fry for 5 minutes. Sprinkle the flour over and stir through. Sprinkle the biltong powder over. 

3. Slowly add 250ml (1c) of the stock, stirring continuously. Add the rest of the stock and bring to the boil. Reduce the heat and simmer for 10 minutes or until the broccoli has softened.

4. Remove the soup from the stove and process well with a stick blender.

5. Return the soup to the stove and stir in the yoghurt or sour cream and lemon juice. Season with salt and pepper.

6. To serve: Spoon the soup into bowls and sprinkle a little biltong powder over. Garnish with biltong slices and fresh basil. Serve with the griddle cakes.

 

 

Read more on: biltong  |  soup  |  broccoli
 

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