Biltong sop (Bernard)


125 ml butter

2 beef stock cubes

10 ml coarsely ground black pepper

2 ml whole nutmeg, grated

2 ml  freshly ground coriander

250 ml cake flour

500 ml  milk

2 Litres boiling water

250 ml coarsely grated Cheddar cheese

200 gr finely sliced moist biltong

cream and port to taste

100gr grated blue cheese

bread sticks for serving


Servings: Change Serving


Melt the butter in a heavy-based saucepan. Crumble the stock cubes and add along with the spices. Add the flour and heat, stirring continually until the flour begins to simmer. Mix the milk and boiling water, and slowly stir into the flour mixture. Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken. Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again. Keep warm until ready to serve. Stir in a little cream and port just before serving if desired. Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top. Serve with bread sticks.


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