Classic Biltong Soup

Author: Marthinus Strydom
Category: Beef
Serves/Qty: 6.00
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Heidi Strydom

If you haven't tasted this quintessential South African dish, then you have a very serious gap in your culinary education! This is the best biltong and blue cheese soup you will ever taste.

Marthinus Strydom

Pairs well with
Hokkaido Milk Bread Rolls

The Story

We don't know who first invented Biltong Soup, but we like to think it was probably a Voortrekker who had to improvise the next meal. Those days they didn't have fridges so biltong was always available. The soup itself is a simple roux with cheese. But very, very tasty.

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Ingredients
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125 g butter
1 onion chopped
2 cloves garlic, crushed
150 g cake flour
500 ml milk
1½ liter beef stock
¼ tsp nutmeg
¼ tsp coriander powder
salt and pepper to taste
100 ml cream
100 g biltong powder
¾ cup (36 Teaspoons) cheddar cheese
tot of port or sherry
50 g blue cheese

Method

  1. Melt the butter in a pot until foamy.
  2. Add onion.
  3. Saute until the onion is soft. Add the garlic and coriander.
  4. Fry for a minute.
  5. Add the flour and lower the heat. Stir until a paste is formed. Fry for a few minutes.
  6. Slowly add the stock and mix constantly. Add a little water if it becomes too thick.
  7. Add the milk slowly and stir to combine.
  8. Add the cream.
  9. Add the biltong powder.
  10. Add the nutmeg. Remove from heat.
  11. Add the cheddar cheese.
  12. Add the port.
  13. Just before serving add the blue cheese (don't mix) and add a few slices of biltong for garnish.