The South African Cook Book by Diane Kersey - HTML preview

Creamy Pork Soup

½ cup butter

½ cup all purpose cake flour

8 oz. ground barbecued pork

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce

2 teaspoons salt

1 teaspoon white pepper

1 cup chicken broth or consommé

2-1/2 cups milk

4 tablespoons Madeira

Barbecued pork strips

3 spring onions, chopped

¼ teaspoon nutmeg

Method: Melt butter in a large saucepan over low heat. Add ground barbecued pork and mix together. Add flour and stir constantly for 4 to 5 minutes, but don't allow to burn. Add seasonings to broth and then slowly add to first mixture. Slowly add milk and stir until blended. Let simmer 7 to 10 minutes, stirring constantly. Just before serving, stir in Madeira. Serve garnished with barbecued pork strips, fresh green onion bits, and a splash of Madeira.

Serves 6