Biltong butternut soup with amasi ice cream – South African authenticity

What is more traditional to South Africans than biltong and amasi? This tasty biltong butternut soup with amasi ice cream brings two of the best South African tastes together in one mouth-watering soup. If you are looking for a unique starter for an elegant evening, this recipe is just the one for you.

This tasty creation by student chef Phiwo Madlala of the Jackie Cameron School of Food and Wine is a taste sensation and will hit the spot every time.

Tips when preparing biltong butternut soup with amasi ice cream

To ensure that your dish comes together perfectly, make sure that you prepare the amasi ice cream beforehand. The amasi needs to be frozen before you can use it as amasi ice cream.  

To give your soup a lovely smoky flavour, roast half of the butternut and boil the other half. When done, combine the roasted and boiled butternut and allow it to pass through a sieve for a lovely texture.

This South African special is brought to you by the Jackie Cameron School of Food and Wine. Make sure you check out the other recipes from this excellent school.

Biltong butternut soup with amasi ice cream recipe

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Recipe by Jackie Cameron School of Food and Wine Course: StarterCuisine: South AfricanDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Creamy butternut soup

• 1 large 1 butternut

• 20 ml 20 olive oil

• salt and pepper

• 250 ml 250 cream

• 50 g 50 sliced bacon

• Amasi ice cream

• 1 1 egg yolk

• 25 g 25 castor sugar

• 90 ml 90 cream

• 250 ml 250 amasi

Method

• Creamy butternut soup
• Preheat the oven to 180°C.
• Peel and chop the butternut into cubes.
• Roast half of the butternut until the edges are charred in the oven. Sprinkle with olive oil and boil the other half of the butternut until cooked.
• Blend both boiled and roasted butternut and pass through a sieve.
• In a medium saucepan heat up the soup add cream and season with salt and pepper.
• Amasi ice cream
• Whisk the egg yolk and sugar until light and pale in colour.
• In a separate bowl whip the cream and fold in the amasi.
• Combine the 2 mixtures and freeze.
• Serve the soup with a scoop of ice cream and sliced biltong.

Notes

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