SOUPS

Vichysoisse (Leek and Potato - hot or cold soup)

3        Leeks (white part only) thinly sliced

15g    Margarine or butter

500g  Potatoes (peeled and diced)

1,2Lt. Hot chicken stock

Seasoning to taste

150ml Cream

1 Tbs shopped chives or Parsley

Place leeks and butter in a microwavable dish and microwave on high for 4 mins. Stirring twice during cooking.  Add potatoes and stock.  Cover and microwave on high for 10 - 15mins. Or until potatoes are soft, stirring twice during cooking.  Puree soup in a blender, add salt and pepper.  Stir in cream, sprinkle with garnish and serve.  This soup is also delicious served cold.

Delicious Biltong soup

• 500 g Finely sliced Biltong

• 1 Bunch celery

• 1 Bunch Parsley

• 2 Tbs Thyme

• 2 Tomatoes

• 1 Onion

• 2 Carrots

• 2 Blocks Beef stock

• 2 Tbs Nutmeg

• 1 Tbs Cracked Black Pepper

• 250 ml Cream

• 50 g Butter

• 2 Cups Full Cream Milk

• 3 Tbs  Cornflour

• Salt to taste

• 2 Cups grated Cheddar Cheese

METHOD

• Chop celery, parsley, thyme, tomatoes and onion.

• Grate the Carrots and add to the other veggies.

• Boil 2 cups of water and add the beef stock and veggies.

• Add the 1 cup of milk, butter and nutmeg.

• Mix the other cup of milk with the cornflour

• Add the biltong to the veggie mix and stir thoroughly

• Mix the cornflour and milk mix to the biltong and veggies and stir until it thickens-if not add little bit more cornflour

• Now add the Cheddar cheese to the biltong and veggies and mix well, now put the soup mixture into a blender and blend until smooth and put back into the pot

• Lastly add the full Cream, give it a last stir and SERVE UP & ENJOY!!!!