Biltong and Blue Cheese Soup
Biltong and Blue Cheese Soup. Follow this simple method to recreate a beloved classic at home.
Ingrediënten
- 200 g biltong, sliced into small pieces
- 100 g blue cheese, crumbled
- 1 medium onion, finely chopped
- 2 teentjes knoflook, fijngehakt
- 2 el butter or oil
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 potato, peeled and diced
- 750 ml chicken or vegetable stock
- 250 ml milk or cream
- salt and black pepper to taste
- fresh parsley or chives, chopped (for garnish)
Instructies
- Heat the butter or oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add carrot, celery, and potato, cooking for 3–4 minutes until slightly softened.
- Pour in the stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- Add the sliced biltong and simmer for another 5 minutes.
- Remove from heat and stir in the milk or cream. Blend partially or fully with a stick blender for a smoother texture if desired.
- Add crumbled blue cheese and stir until melted and creamy.
- Season with salt and black pepper to taste. Be careful with salt, as biltong and blue cheese are already salty.
- Serve hot, garnished with chopped parsley or chives.
