(Serves 4)


60 g     butter

2          cloves garlic, crushed

2          leeks OR 2 small shallots, sliced thinly

150 g   chopped mushrooms

2,5 ml  ground black pepper

2,5 ml  ground coriander

Pinch nutmeg

60 ml   flour

500 ml organic beef stock

250 ml milk

125 ml cream

150 ml coarsely grated Cheddar cheese OR 100 ml crumbled blue cheese

140 g  finely sliced (shaved) biltong

Salt (to taste)

80 ml   chopped chives

Extra biltong slices for garnish


  • Mix together the stock, milk and cream and keep aside
  • Melt the butter in a heavy-based saucepan
  • Add the leeks, garlic and the spices and cook for a few minutes then add the mushrooms. Cook until the leeks and mushrooms start to brown slightly.
  • Mix in half of the biltong
  • Add the flour and add the liquid (mixture of stock, milk and cream) whilst stirring all the time.
  • Heat slowly over medium heat until the mixture begins to simmer and thicken
  • Remove from the heat and stir in the cheese and the rest of the biltong. Return to the heat but do not boil – heat until the cheese melt and the soup is piping hot.
  • Taste and adjust the seasoning. Add some of the chopped chives.
  • Ladle the soup into 4 deep bowls and scatter a few slices of biltong and the rest of the chives on the soup.
Share This Recipe