• 125g butter
  • 250ml flour
  • 10ml black pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp ground coriander
  • 500ml milk
  • 1.5 litres beef stock
  • 250ml cheddar cheese (grated)
  • 250g biltong (finely grated)
  • 125ml cream


  • Prepare a grill for medium to low direct heat
  • Using a Weber Wok Melt the butter and add the flour. Stir over a low heat for one minute (ensure it does not burn).
  • Add the black pepper, nutmeg and ground coriander. Stirring continuously, gradually add the milk and the stock.
  • Stir over low heat until thickened and remove
  • Add the cheese and 200g of the biltong keep warm untill ready to serve ensuring soup dont boil
  • Add cream to taste, just before serving.
  • Top each serving with a generous sprinkling of grated biltong.

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