50 g butter
100 g finely sliced biltong
6 leeks, thinly sliced
1/2 t freshly ground coriander seeds1 ml nutmeg
3 small sweet potatoes, peeled and cut into cubes
1 medium potato, peeled and cut into cube
1.25 L cold* vegetable stock
+- 125 ml cream
Salt and pepper to taste ( go easy on the salt)
Biltong shavings for garnish
In a large pot, heat the butter until bubbling. Add 1/2 the biltong, the leeks and spices and sauté until fragrant.
Add the cubed sweet potatoes/potatoes and sauté for a minute, then add the cold stock. Cover and bring to a gentle boil. Simmer gently for +- 35 -40 minutes or until the potatoes are soft.
Place in blender with the cream and remaining biltong and blitz until smooth. Add more cream or stock for a thinner consistency.
Season to taste.
Serve hot with crumbled blue cheese and crusty bread. Garnish with some biltong shavings.