WORS SOUP WITH VETKOEKIES
A FUN TWIST ON A TASTE OF HOME
I know boerewors isn’t an ingredient, but it’s become one of my mainstays in a range of dishes, particularly in stocks and soups. Why limit yourself to a braai? For this recipe, I blended boerewors with a classic vichyssoise, potato and leek soup. But to keep it classically South African, serve it with a vetkoek that’s quick to make. These are ready in no time.
WORS SOUP WITH VETKOEKIES
TIME: 2 HOURS | SERVES: 10
for the wors soup
600 g boerewors
30 ml olive oil
30 ml butter
I onion, finely chopped
6 leeks, halved, sliced and washed
3 large potatoes, peeled and cubed 2 bay leaves
I litre vegetable stock.
Kalahari salt and freshly ground
black pepper
250 ml cream
100 ml canola oil
I leek, sliced into thin julienne strips
for the quick and easy vetkoekies
280 g (500 ml) cake flour
20 ml baking powder
2 ml Kalahari salt
15 ml butter
210 ml milk
500 ml canola oil
for the wors soup
Braai the boerewors or fry it in a pan, then keep to one side.
Heat the olive oil and butter in a large cast iron pot.
Add the onion and leeks and fry until soft. Add the potatoes, bay leaves and stock.
Cut the cooked boerewors into pieces and add. If you fried the boerewors make sure to add all the juices left behind in the pan.
Season with salt and pepper.
Bring to the boil then lower the heat to a simmer. Cover with a lid and let the soup simmer for I hour. Spoon into a blender and blend until smooth. Pour back into the cast iron pot.
Add the cream and heat. Heat the canola oil in a small saucepan.
Place the thinly sliced leeks in the oil and fry until crispy.
Drain on kitchen towel.
Spoon into serving bowls and garnish with the deep-fried leeks.
for the quick and easy vetkoekies
Sieve the flour, baking powder and salt into a mixing bowl.
Rub in the butter and add the milk. Mix until dough forms.
Heat the oil to medium heat.
Spoon teaspoonfuls of the dough into the oil.
Fry until golden then drain on kitchen towel.
Serve warm with the soup.