Blue cheese, biltong and port soup

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
Greg Cox

1. Melt the butter in a heavy-bottomed pot and whisk in the flour and spices. Remove from the heat and gradually beat in the milk and stock until smooth. Put the pot back on the stove and simmer until slightly thickened with a sumptuous texture.

2. Remove from the heat and add the Cheddar and biltong. Put the pot back on the stove over low heat and simmer for a few minutes; don’t let the cheese boil.

3. Add the cream, blue cheese and wine and heat until just hot and the cheese has melted. Serve immediately with an extra dollop of cream and the extra crumbled blue cheese and biltong shavings. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()

April 2023

Read your favourite magazine here.
Read now