Biltong and butter bean soup

Ingredients

• Heat the butter and oil in a large pot and sauté the onion for 5 – 8 minutes. Add all the beans and the stock and bring to the boil.
• Reduce the heat and simmer for 10 minutes. Remove the pot from the heat and allow the soup to cool slightly before blending in a food processor until smooth.
• Return to the pot over low heat and stir in the cream cheese. Do not boil or the cheese will curdle. Heat gently and serve warm, topped with the biltong and with crusty bread on the side.