Name: Biltong and broccoli soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30 ml butter; 30 ml fresh chillies 573; 1 broccoli head broken into florets; 30 ml flour; 180 ml biltong powder; 1 l stock chicken; 125 ml plain full-cream yoghurt or sour cream; 15 ml lemon juice; salt and freshly ground black pepper

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Ingredients (9)

30 ml	butter
30 ml	fresh chillies — 573
1	broccoli head — broken into florets
30 ml	flour
180 ml	biltong — powder
1 l	stock — chicken
125 ml	plain full-cream yoghurt or sour cream
15 ml	lemon juice
	salt and freshly ground black pepper

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Method:

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.