Biltong soup

8 servings
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By Food24 November 03 2009
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Ingredients (13)

125.00 ml butter
2.00 stock cubes — beef
10.00 ml freshly ground black pepper
2.00 ml whole nutmeg — grated
2.00 ml coriander — ground
250.00 ml flour — cake
500.00 ml milk
2.00 water — boiled
250.00 ml cheddar cheese — grated
200.00 g biltong — thinly sliced
cream — and port
100.00 g blue cheese — grated
bread — sticks
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Melt the butter in a heavy-based saucepan.
Crumble the stock cubes and add along with the spices.
Add the flour and heat, stirring continually until the flour begins to simmer.
Mix the milk and boiling water, and slowly stir into the flour mixture.
Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken.
Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again.
Keep warm until ready to serve.
Stir in a little cream and port just before serving if desired.
Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top.
Serve with bread sticks.

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