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BILTONG, WHITE BEAN AND AVOCADO SOUP

Ingredients

  • 2 tsp (10 ml) butter
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  • 2 tsp (10 ml) olive oil
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  • 1 large onion, chopped
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  • pinch of dried chilli flakes (more if you like – this just gives it a warm tang)
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  • 1 tsp (5 ml) ground coriander
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  • pinch of ground cloves
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  • ½ tsp (2.5 ml) dried thyme
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  • pinch of grated nutmeg
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  • 1 clove garlic, finely sliced
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  • 100 g finely sliced lean beef biltong, plus extra for garnishing (blitz briefly in a food processor or chop into smaller pieces)
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  • 6 C (1.5 litres) hot stock (I use 30 ml NoMU Beef Fonds dissolved in boiling water)
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  • 3 x 400 g cans white or cannellini beans, drained and rinsed
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  • 1 ripe avocado
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  • 1 x 250 g tub low-fat plain cream cheese
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  • 2 Tbsp (30 ml)vinegar
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  • freshly milled white peppercorns to taste
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  • salt to taste (I found that the biltong and stock were salty enough)
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  • 1 Tbsp (15 ml) flambéed port (optional)
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    Method

    Melt the butter and oil and sauté the onion, chilli flakes, coriander, cloves, thyme and nutmeg in a large saucepan over medium heat. Add the garlic and biltong and stir-fry briefly. Add the beans and hot stock, and bring to the boil. Lower the heat, cover with a lid and boil gently for about 20 minutes. Remove from the heat and allow to cool briefly while you mash the avocado and cream cheese together with the vinegar.

    Scrape the avocado and cream cheese mixture into the soup and blend in the saucepan, using a hand-held blender, until velvety smooth. Taste and season with salt, if necessary, and pepper. Return to the stove over medium heat, stir in the port, if using, and reheat the soup. Do not allow to boil because the cream cheese will curdle.

    Serve hot with a few slices of biltong sprinkled on top and some freshly baked country bread. It is also delicious with a sprinkling of crumbled blue cheese.

     

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