Try this biltong soup to keep you warm

125g butter
250ml flour
10ml black pepper
½ tsp ground coriander
500ml milk
1.5 litres beef stock
250ml cheddar cheese (grated)
250g biltong (finely grated)
125ml cream
fresh coriander (chopped)

Melt the butter in a saucepan and add the flour. Stir over a low heat for one minute. Add the black pepper and ground coriander. Gradually add the milk and the stock, while stirring continuously over a low heat until the mixture has thickened. Remove from the heat and add the cheese (optional) and biltong. Heat without allowing the soup to boil. Add the cream just before serving. Top each serving with slivers of sliced biltong and fresh coriander.


Caxton Central

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