Creamy biltong & cheese soup
This hearty thick soup is rich in taste and just so South African! If you do not have the Spur BBQ sauce, use any other sauce of choice.
Serves 4 – 6
125 g butter or margarine
200 ml (¾ cup) cake wheat flour
500 ml (2 cups) milk
1.5 litres (6 cups) beef stock
80 ml (⅓ cup) Spur BBQ Sauce
2 ml (½ tsp) ground nutmeg
2 ml (½ tsp) ground coriander
salt and freshly ground black pepper to taste
125 ml (½ cup) fresh cream
100 g biltong powder
75 g (¾ cup) grated Cheddar cheese
about 80 g sliced biltong, optional
1. Melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened slightly.
2. Add stock, Spur BBQ Sauce, spices and seasoning. Simmer for about 10 minutes, whisking constantly, until thick.
3. Add cream, biltong powder and cheese and simmer for about 5 minutes. Add about 50 g sliced biltong. Serve immediately and garnish with remaining sliced biltong. Serve with any bread or rolls, if preferred.
Variations
– Omit sliced biltong and increase biltong powder, if preferred.
– Substitute Cheddar cheese with any other cheese of choice, such as mozzarella or Edam.
– Substitute half of cream with sherry.
– Substitute spices with any other spices of choice.