Indulge in the heart-warming flavours of this classic biltong soup, a family-friendly favourite that’s both convenient and easy to make. Tender leeks, garlic, and savoury beef biltong in a creamy broth are infused with nutmeg and fragrant herbs. Top it off with crispy baguette croutons and a generous sprinkle of grated Italian-style hard cheese.
Biltong & Leek Soup
Biltong & Leek Soup
with croutons, fresh parsley & cream
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cake Flour
- Free-range Beef Biltong
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Ground Nutmeg
- Leeks
- Low Fat Fresh Milk
- NOMU Beef Stock
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter
FRY
Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and ¾ of the chopped biltong. Fry until the leeks are soft, 3-4 minutes (shifting constantly). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly).
SOUP
Once the garlic is fragrant, add 20g of butter and the flour to the pot. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk and the stock, making sure there are no lumps.
BLEND
Return the pot to medium-high heat and bring to a simmer. Once simmering, add the nutmeg (to taste). Simmer for 3-4 minutes until slightly thickened. Place in a blender and blend until smooth. Return to the pot, add the cream, and season. Cover to keep warm.
TOAST
Place a pan over medium-high heat with a drizzle of oil. When hot, add the baguette chunks and fry until golden and crispy, 3-4 minutes (shifting occasionally).
COSY DINNER
Bowl up the biltong soup. Sprinkle over the grated cheese, the remaining biltong, the baguette croutons, and the picked parsley. Time to dine, Chef!
Leeks - 100g
Free-range Beef Biltong - 50g
Garlic Clove - 1
Cake Flour - 10ml
Low Fat Fresh Milk - 200ml
NOMU Beef Stock - 5ml
Ground Nutmeg - 2,5ml
Fresh Cream - 100ml
Sourdough Baguette - 1
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 4g
FRY
Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and ¾ of the chopped biltong. Fry until the leeks are soft, 3-4 minutes (shifting constantly). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly).
SOUP
Once the garlic is fragrant, add 40g of butter and the flour to the pot. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk and the stock, making sure there are no lumps.
BLEND
Return the pot to medium-high heat and bring to a simmer. Once simmering, add the nutmeg (to taste). Simmer for 3-4 minutes until slightly thickened. Place in a blender and blend until smooth. Return to the pot, add the cream, and season. Cover to keep warm.
TOAST
Place a pan over medium-high heat with a drizzle of oil. When hot, add the baguette chunks and fry until golden and crispy, 3-4 minutes (shifting occasionally).
COSY DINNER
Bowl up the biltong soup. Sprinkle over the grated cheese, the remaining biltong, the baguette croutons, and the picked parsley. Time to dine, Chef!
Leeks - 200g
Free-range Beef Biltong - 100g
Garlic Clove - 1
Cake Flour - 20ml
Low Fat Fresh Milk - 400ml
NOMU Beef Stock - 10ml
Ground Nutmeg - 5ml
Fresh Cream - 200ml
Sourdough Baguette - 1
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 8g
FRY
Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and ¾ of the chopped biltong. Fry until the leeks are soft, 4-5 minutes (shifting constantly). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly).
SOUP
Once the garlic is fragrant, add 60g of butter and the flour to the pot. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk and the stock, making sure there are no lumps.
BLEND
Return the pot to medium-high heat and bring to a simmer. Once simmering, add the nutmeg (to taste). Simmer for 4-6 minutes until slightly thickened. Place in a blender and blend until smooth. Return to the pot, add the cream, and season. Cover to keep warm.
TOAST
Place a pan over medium-high heat with a drizzle of oil. When hot, add the baguette chunks and fry until golden and crispy, 4-5 minutes (shifting occasionally).
COSY DINNER
Bowl up the biltong soup. Sprinkle over the grated cheese, the remaining biltong, the baguette croutons, and the picked parsley. Time to dine, Chef!
Leeks - 300g
Free-range Beef Biltong - 150g
Garlic Cloves - 2
Cake Flour - 30ml
Low Fat Fresh Milk - 600ml
NOMU Beef Stock - 15ml
Ground Nutmeg - 7,5ml
Fresh Cream - 300ml
Sourdough Baguettes - 2
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 12g
FRY
Place a pot over medium-high heat with a drizzle of oil. When hot, add the sliced leeks and ¾ of the chopped biltong. Fry until the leeks are soft, 4-5 minutes (shifting constantly). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly).
SOUP
Once the garlic is fragrant, add 80g of butter and the flour to the pot. Fry, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk and the stock, making sure there are no lumps.
BLEND
Return the pot to medium-high heat and bring to a simmer. Once simmering, add the nutmeg (to taste). Simmer for 4-6 minutes until slightly thickened. Place in a blender and blend until smooth. Return to the pot, add the cream, and season. Cover to keep warm.
TOAST
Place a pan over medium-high heat with a drizzle of oil. When hot, add the baguette chunks and fry until golden and crispy, 4-5 minutes (shifting occasionally).
COSY DINNER
Bowl up the biltong soup. Sprinkle over the grated cheese, the remaining biltong, the baguette croutons, and the picked parsley. Time to dine, Chef!
Leeks - 400g
Free-range Beef Biltong - 200g
Garlic Cloves - 2
Cake Flour - 40ml
Low Fat Fresh Milk - 800ml
NOMU Beef Stock - 20ml
Ground Nutmeg - 10ml
Fresh Cream - 400ml
Sourdough Baguettes - 2
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 15g
Woolies Products in this dish
