EXCLUSIVE: Chef Jan shares his boerewors soup recipe
Boerewors is a South African staple – we could have it for breakfast, lunch and dinner and sometimes we do.
Thanks to Michelin star chef, Jan-Hendrik van der Westhuizen, we know have another way to enjoy this local favourite.
Have you ever had leftover boerewors after a braai and had no clue how to transform it into another meal? Jan has really shown us some love and shared a unique and exclusive recipe on Breakfast with Martin Bester, a recipe we cannot wait to try it out!
Here’s how he makes his much-loved boerewors soup:
Ingredients:
Chopped leftover boerewors
Onions
Garlic
Fresh parsley
Bacon
Chicken or beef stock
Dash of cream
Stirfry it until it is smokey
Put it into a blender
Get your desired texture by adding more cream and to finish it off add fresh coriander and a few shavings of parmesan.
It sounds absolutely delicious and a perfect meal for your mom on Mothers Day!
READ ALSO: Martin Bester turns the breakfast table on SA’s Michelin star chef Jan
In the debut issue of JAN the JOURNAL, van der Westhuizen reveals the recipes behind some of his most innovative creations, served at his Michelin-star Restaurant JAN in France and featured on his television show.