Ingredients
- 120 ml butter
- 2 beef stock cubes
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon grated nutmeg
- ½ teaspoon coriander powder
- 200 ml cake flour
- 500 ml milk
- 2 litres boiling water
- 1 cup coarsely grated Cheddar cheese
- 250g finely sliced moist beef biltong (Jerky)
- ¼ cup crumbled blue cheese
Directions
- Melt the butter in a heavy-based saucepan.
- Add the stock cubes, pepper, nutmeg and coriander and stir while adding the flour.
- Keep stirring until flour begins to simmer.
- Mix the milk and water and slowly add to the flour mix while stirring.
- Keep stirring until it starts to simmer (donât let it come to the boil) .
- Remove from the heat and stir in the Cheddar cheese and 2/3 of the biltong.
- Do not bring the mixture to boil again. Keep warm until ready to serve.
- Spoon the warm soup into deep, warm soup bowls.
- Sprinkle with the remainder of the biltong and the blue cheese.
by Peter Brown