14
May
Biltong soup with blue cheese
A winning, comforting winter-warmer!
Ingredients
- 1/2 cup butter
- 2 beef stock cubes
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon freshly ground coriander
- 1 cup plain flour
- 2 cups milk
- 8 cups boiling water
- 1 cup grated cheddar
- 200 g sliced wet biltong
- 1 glug cream
- 100 g grated blue cheese
Instructions
- Melt the butter in a saucepan.
- Crumble in beef stock cubes and spices
- Add flour and heat, stirring continuously until the flour begins to melt and simmer
- Mix in the milk and boiling water, and slowly stir into the flour mixture. Add a little at a time stirring continuously or your soup will not be smooth
- Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken
- Remove the soup from the heat and stir in the Cheddar cheese and half the Biltong
- Do not bring the mixture to boil again
- Stir in a little fresh cream, port and half the blue cheese just before serving
- Dish into soup bowls and scatter a little of the remaining Biltong and crumbled blue cheese on top
- Serve with fresh bread
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