Creamy fennel, biltong and goat’s cheese soup

November 29, 2012 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen

Creamy fennel, biltong and goat’s cheese soup

Serves: 4
Cooking Time: 1 hour 15 minutes

Ingredients

  • Croutons

  • 60g mini baguette, sliced (about 16 slices)
  • 20ml (4 tsp) olive oil
  • salt and freshly ground black pepper, to taste
  • Soup

  • 5g butter
  • 180g (about 4) small leeks, finely sliced
  • 15ml (1 tbsp) garlic, peeled and crushed
  • 360g fennel, chopped
  • 370g (about 2) medium potatoes, peeled and chopped
  • 1L (4 cups) chicken stock
  • 15ml (1 tbsp) Dijon mustard
  • 250ml (1 cup) fresh cream
  • 2 x 100g goat’s cheese logs
  • 35g powdered biltong
  • handful finely sliced biltong, to serve
  • fresh microherbs, to garnish

Instructions

1

For the croutons, preheat the oven to 180°C. Toss the sliced bread and oil together and season to taste. Place on a baking tray and bake until crisp and golden, 4 – 5 minutes.

2

For the soup, heat a large pot over low heat. Add the butter, leeks, garlic and fennel, and gently sauté for 10 minutes. It shouldn’t brown too much.

3

Add the potatoes and stock, cover and simmer until tender, 45 – 50 minutes. Add the mustard, cream and one 100g goat’s cheese log. Use a blender to purée until smooth. Stir in the powdered biltong and season to taste.

4

Serve the soup topped with a little finely sliced biltong. Crumble over the remaining goat’s cheese and garnish with the croutons and fresh microherbs.

5

 

 

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