Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Biltong soup
Biltong is available everywhere in Namibia and South Africa. In Europe you have to search a bit, but some large supermarkets stock biltong, and you can definitely get it online. The biltong powder can also be replaced with biltong strips and cut into the smallest possible pieces.
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | l | milk |
| 475 | g | whipped cream |
| 125 | g | butter |
| 2 | tablespoon(s) | grained beef stock |
| 1 | onion | |
| 250 | g | mushrooms (e.g. button mushrooms) |
| 2 | tablespoon(s) | olive oil |
| 100 | g | biltong powder (or biltong strips, available on the Internet) |
- Put the milk, 400 g cream, butter and beef stock in a pan and bring to the boil. In the meantime, peel and dice the onion. Clean and dice the mushrooms. Heat the olive oil in a pan and sauté the onion and mushrooms.
- Add the biltong powder (or finely chopped biltong) and the fried onion and add the mushrooms to the boiling soup and simmer over a low heat for 3 to 5 minutes, stirring constantly.
- Whip the remaining cream (75 g) just before serving. Divide the soup between plates and garnish with the whipped cream.
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