HISTORY OF MY DISH
My husband and two daughters love this soup! They always ask me to make it when our family (aunts, uncles, nieces, grandparents, etc.) has our annual ‘soup evening’. We are a very close family, and we love to spend time together, eating and visiting. Our family has a tradition of having a soup evening every winter, where family members then bring their favourite soup, freshly baked bread and dessert. This soup will always remind me of those special times.
INGREDIENTS
Milk 500 ml
Basil leaves 20 g
Mushrooms, chopped 500 g
Onion, grated 160 g
Butter 143 g
Flour 100 g
Nutmeg 1 ml
Coriander 2,5 ml
Salt 7 g
Black pepper 5 g
Beef or vegetable stock 1,5 L
Cheddar cheese, grated 150 g
Biltong powder 200 g
Cream 200 ml
Feta or blue cheese 100 g
METHOD
- Heat the milk and add the fresh basil leaves; cover the
pot with cling film and set aside for 30 minutes to allow
the basil to infuse the milk. Strain the milk after 30
minutes. - Brown the chopped mushrooms and onions in some
olive oil. - Melt the butter in a deep saucepan. Add the flour to
form a roux. Add all the spices (nutmeg and coriander)
and lightly flavour with salt and pepper. - Add the beef stock and milk to the roux.
- Bring to a boil and cook for 2 to 3 minutes while stirring.
The sauce will thicken slightly. - Remove from the heat and add the mushrooms, grated
cheddar and powdered biltong. Do not boil again until
just before serving. Set aside. - Just before serving, add the cream and heat the soup.
- Crumble the feta cheese into the soup and serve with
extra biltong on top. - Serve with a generous bunch of fresh basil and crusty
farm-style bread.
PREPARATION TIME 30 MINUTES
YIELD 6 SERVINGS
TOTAL TIME 1 HOUR 30 MINUTES