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
- 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
For the soup, in a large jug mix together the stock, milk and cream. Set aside.
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.
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.
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.
Serve the soup garnished with extra biltong and the crostini alongside.