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!!!!