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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Biltong & Leek Soup?
The preparation time for Biltong & Leek Soup with croutons, fresh parsley & cream is between 30 and 45 minutes.
What is the total time required to make Biltong & Leek Soup with croutons, fresh parsley & cream?
The total time required to make Biltong & Leek Soup with croutons, fresh parsley & cream is between 35 and 50 minutes.
How many servings does Biltong & Leek Soup provide?
4 servings
What are the main ingredients in Biltong & Leek Soup?
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
What is the nutritional information of Biltong & Leek Soup?
Calories: 1074, Carbs: 88 grams, Fat: grams, Protein: 55.3 grams, Sugar: 21.9 grams, Salt: 1894 grams
How do I prepare Biltong & Leek Soup?
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). 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! 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.
What should be prepared from my kitchen to make Biltong & Leek Soup?
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
How many calories does Biltong & Leek Soup have?
1074 calories
How much fat content does Biltong & Leek Soup have?
grams
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