I’m cooking with biltong again, and had the idea of using it as one of the ingredients in a tasty soup. Honestly, I think this soup is one of the best I’ve ever tasted. I didn’t use a lot of biltong but it really added such a depth of flavour.
This is the perfect soup for a chilly autumn evening – and it’s so quick and easy to make. Give it a try and let me know what you think. Oh, and don’t you love my new tea towel? Another one from http://www.skinnylaminx.com
1 medium potato, peeled and chopped
1 medium onion, peeled and chopped
Olive oil for frying
150g fresh peas
1 litre of vegetable stock
4 sprigs of fresh mint
100g wet biltong, chopped into dice-size pieces
2 tsps horseradish sauce
For the horseradish cream
2 tsps double cream
1 tsp horseradish sauce
Fry the chopped potato and onion in the olive oil for about 10 minutes until softened.
Add the peas and the vegetable stock and bring to the boil.
Add the chopped biltong and watercress and boil until the watercress has wilted.
Add the fresh mint and the horseradish.
Blend with a hand blender until the soup is thick and fairly smooth.
To make the horseradish cream, mix together the double cream and horseradish.
Serve the soup with a dollop of horseradish cream on top and a sprig of mint.
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I’m regularly going to post a new recipe using biltong, so watch this space.
And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).
Go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.
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