Sweet potato, biltong and leek soup
|100 g||biltong — thinly sliced|
|6||leeks — thinly sliced|
|1/2 tsp||coriander — seeds, ground|
|1 ml||nutmeg — ground|
|3||sweet potato — peeled and cubed|
|1||potatoes — peeled, cubed|
|1.25 l||stock — vegetable|
|salt and freshly ground black pepper — to taste|
In a large pot, heat the butter until bubbling.
Add ½ of the biltong, the leeks and spices and sauté until fragrant.
Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock. Cover and 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. Garnish with some biltong shavings.