Biltong Soup


125g butter
250ml flour
10ml black pepper
½ tsp nutmeg
½ tsp ground coriander
500ml milk
1.5 liters beef stock
200ml cheddar cheese (grated)
250g biltong*
125ml cream
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.

Serves: 4

Cooks in: 30 minutes

Difficulty: Easy

Pairs well with Survivor Pinotage.


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