Creamy fennel, biltong and goat’s cheese soup – Food & Home Magazine

Name: Creamy fennel, biltong and goat’s cheese soup – Food & Home Magazine
Total time: 75 min
Ingredients: Croutons; 60g mini baguette, sliced (about 16 slices); 20ml (4 tsp) olive oil; salt; freshly ground black pepper; 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

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Recipe by Illanique van Aswegen Ingredients - Croutons - 60g mini baguette, sliced (about 16 slices) - 20ml (4 tsp) olive oil - salt and freshly ground black

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