• Make sure you use very finely sliced or thinly shaved biltong.

    Recipe by Christine Capendale

    Styling and photography by Hein van Tonder

    Biltong soup with Gruyère and leek crostini

    Serves: 4
    Total Time: 30 mins

    Ingredients

    • BILTONG SOUP

    • 500ml (2 cups) organic beef stock
    • 250ml (1 cup) milk
    • 125ml (½ cup) fresh cream
    • 60g butter
    • 2 leeks, washed well and sliced
    • 2 garlic cloves, peeled and crushed
    • pinch nutmeg
    • 1 tsp barbecue spice
    • 40g cake flour
    • 100g Gruyère/strong Cheddar cheese, grated
    • 150g moist biltong, finely sliced/shaved + extra, to serve
    • salt and freshly ground black pepper
    • GRUYÈRE AND LEEK CROSTINI

    • 60g soft butter
    • 50g (½ cup) washed and sliced leeks, sautéed in butter
    • 100g Gruyère cheese, finely grated
    • 1 tsp garlic and herb seasoning
    • 8 slices ciabatta, lightly toasted

    Instructions

    1

    For the soup, in a large jug mix together the stock, milk and cream. Set aside.

    2

    Melt the butter in a large, heavy-based saucepan on medium heat and add the 2 leeks and garlic. Sauté for a few minutes, then add the nutmeg, barbeque spice and the flour. Lower the heat. Cook, stirring constantly, for 2 minutes.

    3

    Add the jug of liquid and stir until it starts to thicken slightly. Add the cheese and the biltong and bring to a simmer. Taste and adjust the seasoning.

    4

    For the crostini, preheat the oven to 200°C. In a bowl, combine the butter, 50g (½ cup) cooked leek, cheese and garlic and herb seasoning. Pile on top of the toasted ciabatta slices. Bake in the preheated oven until the cheese has melted, about 10 minutes.

    5

    Serve the soup garnished with extra biltong and the crostini alongside.

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com