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Gail’s Biltong, leek and sweet potato soup

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50 g butter,
100 g finely sliced biltong,
6 leeks thinly sliced,
1/2 tsp freshly ground coriander seeds,
1 ml nutmeg,
3 small sweet potatoes, peeled and cut into cubes,
1 medium potato, peeled and cut into cubes,
1.25 Litres vegetable stock,
+- 125 ml cream,
salt and pepper to taste.
Biltong shavings for garnish

In a large pot, heat the butter.
Add 1/2 the biltong, the leeks and spices and sauté until fragrant.
Add the cubed potatoes and sauté for a minute, then add the stock.
Cover a bring to a gentle boil.
Simmer gently for +- 35 -40 minutes or until the potatoes are soft.
Place in blender with the cream and remaining biltong and blitz until smooth.
Add more cream or stock for a thinner consistency.
Season to taste.
Serve hot with crumbled blue cheese and crusty bread.
Garnish with some biltong shavings.
Serves 6

Source Bits of Carey
Prepared, Tried and tested by: Gail Haselsteiner

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