10ml black pepper
½ tsp nutmeg
½ tsp ground coriander
1.5 liters beef stock
200ml cheddar cheese (grated)
1 blue cheese wheel (optional)
*see this recipe for how to make biltong
Melt the butter in a saucepan and add the flour. Stir over a low heat for one minute (ensure it does not burn).
Add the black pepper, nutmeg and ground coriander. Stirring continuously, gradually add the milk and the stock.
Stir over low heat until thickened. Remove from the heat and add the cheese and 200g of the biltong.
Heat without allowing the soup to boil, and add cream to taste, just before serving.
For a special occasion you can crumble blue cheese over the top.
Cooks in: 30 minutes
Pairs well with Survivor Pinotage.