Creamy warm soup sounds just about right this time of year, not without putting some Ember spin on it of course.
Thanks to Ellie Morris (@ellie.eatseverything) for this hearty recipe, she says "This was a great combo! The saltiness cut through the creamy soup perfectly and the chilli gave it a lovely warmth."
Prep time: 15 mins
Cook time: 30 mins
1 pack of Ember chilli biltong
White onion, chopped
Leeks, chopped into thick chunks
Knob of butter
1 litre of chicken or vegetable stock
125ml full fat milk
Sauté the veggies together for 10 mins in a good knob of butter until they start to soften, make a cartouche with greaseproof paper and pop on top, covered with the lid and boil for 10mins
Then add around 1 litre of chicken or vegetable stock and simmer for another 5mins. You don’t want to over cook everything otherwise the veggies will lose their flavour
Take off the heat and allow to cool slightly before you blitz it all up. Once blended until nice and smooth, pour in 125ml of full fat milk and 150ml of cream, this helps thicken things up and makes the soup lovely and velvety
Top with some shredded Ember chilli biltong