Creamy Biltong Soup

Creamy & Delicious

Ingredients:

•  50 g butter
• 1 large onion, finely chopped
• 5 ml ground cumin
• 100 g biltong powder
• 1 Knorr Vegetable Stock Pot
• 500 ml boiling water
• 250 ml milk
• 380 g (1 can) Ideal Milk Unsweetened Evaporated Milk
• 5 ml fresh nutmeg
• 200 g Cheddar, grated (can be mature, if you enjoy the taste)
• 50 g Blue Cheese, crumbled ( I omitted this)
• salt & pepper to taste
• extra biltong slices, to serve

Method:

1. Melt the butter in a large pot until frothy & add onion.  Fry until soft & translucent, then add cumin & biltong powder.
2. Dissolve Vegetable Stock Pot in 250ml of the boiling water & keep ready.  
3. Add the flour to the onion mixture & lower heat.
4. Slowly add water in measured quantities, stirring continuously & adding more water as the mixture thickens.  Add the remaining 250ml boiling water & keep stirring.
5. Add milk in small quantities until it's well incorporated & creamy.  Grate nutmeg into the soup & add the Ideal Milk.
6. Turn off the stove & add cheese, stirring to melt.  Once you've added the cheese, don't boil the soup again, as it will split.
7. Season to taste, remembering the biltong powder is already seasoned.
8. Puree the soup, if you prefer a smoother consistency. 
9. Serve with sliced biltong & crumbled blue cheese.