100g/4oz Butter
50g/2oz Biltong, grated
600ml/20fl.oz. Beef Stock
180ml/6fl.oz. Port
Salt & Pepper
180ml/6fl.oz. Single Cream
50g/2oz Blue Cheese, grated

1. Melt the butter in a large saucepan, add the biltong and sauté for 3-4 minutes stirring.
2. Sprinkle in the flour and cook over a medium heat, stirring constantly until the flour begins to brown.
3. Add the beef stock a little at a time, stirring constantly until the mixture comes to a boil and thickens.
4. Season with a very little salt and some black pepper and add the port and cream. Stir well, bring to a simmer and continue to cook for 4-5 minutes.
5. To serve – transfer to heated soup bowls and garnish with the grated blue cheese.