Biltong Soup

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Method

Melt the butter in a saucepan and add the flour. Stir over a low heat for one minute (ensure it does not burn). Add the black pepper, nutmeg and ground coriander. Stirring continuously, gradually add the milk and the stock. Stir over low heat until thickened. Remove from the heat and add the cheese and 200g of the biltong. Heat soup without allowing it to rich boiling point, and add cream to taste, just before serving. Top each serving with a generous sprinkling of grated biltong.