Hartford House

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Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Madumbe Soup Recipe

Amadumbe Soup Recipe

Amadumbe Soup Photo : Jackie Cameron

Amadumbe Soup
Photo : Jackie Cameron

Amadumbe Soup

Moving from very simple ideas, to more of a fine dining sensation, I illustrate the unique quality and adaptability of amadumbe by creating this creamy amadumbe soup. With the addition of a velvety smooth spicy biltong ice cream, sliced biltong, crispy leeks and garlic chips this dish is a texture explosion. It's one of my favourites. (Alternatively, you could use biltong-flavoured cream rather than ice cream. Both will do, but the extreme temperature difference makes this soup extraordinary.)

Yields: 2/4 portions


*Biltong Ice Cream

Yields: 300 ml

3 g salted Butter

3 ml sunflower Oil

45g White Onions, sliced

3 ml Garlic, crushed

5 ml Coriander Powder

3 ml Whole Peppercorns

150 g Biltong, sliced

500 ml Cream 

5 Egg Yolks

5 ml Glucose

Salt to taste, only if needed


1 Leek, finely sliced in 5cm slices and deep fried until crispy


20 g Biltong, sliced thinly

*Parsley Oil

Yields: about 100 ml

125 ml fresh Parsley

100 ml Sunflower Oil

*Garlic Chips

4 Garlic Cloves, finely sliced with a potato peeler

Full Cream milk for poaching

Sunflower Oil for frying


Yields: about 400ml

25 g salted Butter

8 ml Sunflower Oil

80 g White Onions, sliced

250 g Amadumbi’s

125 g Potatoes

500 ml Water


Ice Cream

1) Heat a pan; add butter and oil - sauté onions and garlic, add spices and then biltong.  Finish with cream; bring to the boil for two minutes.  Turn this off and cover with plastic to infuse for 10 minutes and develop the flavour

2) Beat the egg yolks and glucose until light and fluffy

3) Blend well and strain the cream mixture, heat slightly and add to egg yolk mixture slowly

4) Cool and then churn in an ice cream machine.  If an ice cream machine is not available place chilled mixture into freezer.  Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Parsley Oil

5) Liquidize parsley with sunflower oil together and strain, set aside

Garlic Chips

6) Poach the garlic chips in milk three times changing the milk every time.  This will prevent the garlic from going bitter on frying.  Remove from milk and place onto paper towelling

7) Fry garlic chips very slowly in warmish oil to allow even cooking and set aside on paper towelling


8) Heat a heavy based pot; add butter, oil and then onions.  Caramelise very well.  Add peeled and chopped amadumbis and potatoes, sauté and then cover with the water amount

9) Lightly simmer until potatoes are cooked, liquidise and strain

10) Add an additional 500 ml water, or so, on service when heating to get this soup to the correct consistency.  This soup must be seasoned very well

On serving

11) Pour a portion of soup within a soup bowl, top with a smallish ball of ice cream.  Top with finely sliced biltong, garlic chips and crispy leeks and a drizzle of parley oil

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713