Biltong cheese soup

By Drum Digital
21 July 2015

This soup has a strong taste from the biltong and creaminess from the cheese and milk.

Serves: 4-6

Preparation: 10 min

Cooking: 15 min

50 g butter

1 onion, finely chopped

5 ml (1 t) cumin

100 g biltong powder

125 ml (½ c) flour

1 litre (4 c) beef stock

500 ml (2 c) milk

5 ml (1 t) nutmeg

50 g blue cheese, crumbled

salt and freshly ground black pepper to taste

biltong slices to serve

1. Melt the butter in a large pot until frothy and add the onion. Fry until soft, add the cumin and biltong powder.

2. Add the flour to the onion mixture and lower the heat. Slowly add the stock, stirring continuously and adding more water as the mixture thickens. Add the milk in small quantities until it’s just mixed in and creamy.

3. Add the nutmeg to the soup. Remove from the heat.

4. Add most of the crumbled blue cheese but leave some for serving. Purée the soup until smooth and season to taste.

6. Serve with slices of biltong and crumbled blue cheese.

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