Biltong cheese soup

By Hope Malau
20 February 2016

A decadent combination of salty and creamy, this soup is a sumptuous winter warmer!

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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