Biltong & Blue Cheese Soup 125ml (1/2 cup) Butter 2 Cubes Beef Stock 10ml (2 tsp) Black Pepper (Coarse) 2ml (1/2 tsp) Coriander (Freshly Grinded) 2ml (1/2 tsp) Nutmeg 250ml (1 Cup) Cake Flour 500ml (2 cups) Milk (Full Cream) 1,5litre (6 Cups) Boiling Water 250ml (1 Cup) Cheddar Cheese (Grated) 200gr Biltong (Sliced Finely) 100gr Blue Cheese (Grated) Fresh Cream & Port Croutons for Serving Method Melt the butter in a cast-iron pot. Crumb the Beef Cubes and add to the Butter. Add all the spices. Add the Flour to the Butter mixture and stir continuously until the flour starts to simmer. Mix the Milk and the boiling water together and add to the Flour mixture whilst stirring continuously until the mixture starts to simmer and thicken. Remove from the heat and mix in the Cheddar Cheese and half of the Biltong. Do not return the mixture to the stove. Keep warm until you are ready to serve. Add a drop of cream & Port just before serving – optional. Drop a teaspoon of Blue cheese in the middle of the warm soup plates. Pour the soup into the soup plate and add a bit of the biltong in the middle of the soup. Pour a swirl of Port on the Soup using a circle effect around the biltong.
Posted on: Wed, 23 Oct 2013 13:27:20 +0000