SOUPS

By My Store Admin  •  0 comments  •   2 minute read

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!!!!
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