King’s Bread Soup with La Motte Millennium

Date posted:
July 3, 2012

Soup is such a great winter-warmer and it does not really get better than the traditional Cape Winelands recipe of King’s Bread Soup. Hearty and warming, it is a meal on its own and guarantees a wonderful combination with La Motte Millennium ™.


The Dutch pastor and historian, Gilles D.J Schotel, recorded the household practices performed during the seventeenth century in the Netherlands, and he described a soup he called koningsbroodsop (king’s bread soup). The soup was made from the stock of a hutspot (hotchpotch) and then served over bread. It was probably served in the same way at the Cape during Jan van Riebeeck’s time.


700 g beef shin or knuckle, cubed
(reserve the bones)
Salt and freshly ground black pepper
3 Tbsp (45 ml) olive oil
2 Tbsp (30 ml) butter
2 whole, smoked Eisbein
1 bay leaf, crushed
1 tsp (5 ml) whole cloves
1 piece cassia bark

2 tsp (10 ml) whole allspice
2 onions, chopped
2 gloves garlic, chopped
1 leek, thinly sliced
1 large carrot, finely chopped or grated
2 cups (500 ml) good quality red wine
8 cups (2 litres) lamb stock
1 cup (250 ml) dried kidney beans,
soaked overnight in water
Juice and zest of 2 oranges
12 x 2 cm veal or beef marrowbone
12 deep-fried crumbed meatballs,
or chopped fresh parsley, for garnishing (optional)

Place the beef shin and bones into a large saucepan and cover with cold water. Bring to the boil, then remove from the heat immediately and strain off the water. Dry the meat well with paper towel. Season the shin well with salt and pepper.

Heat another large saucepan over high heat and add the olive oil and butter. Brown the beef shin and Eisbein, and then remove and set aside. Reduce the heat.


Tie the bay leaf, cloves, cassia and allspice in a muslin bag, add to the saucepan with onions, garlic leek and carrot and sweat gently until soft. Add the beef shin, Eisbein and red wine and cook over high heat to reduce the wine by half.

Add the lamb stock, beans, orange juice and zest, cover the surface with parchment (baking) paper and simmer for 2 – 3 hours until the meat and beans are tender.

Preheat the oven to 200 °C (400 °F). Place the marrowbones in an oven pan and roast in the oven for 15 minutes, until browned and cooked. Set aside.

Take the soup off the heat. Pick the meat from the bones and return to the soup. Season to taste.

Use a large, flat soup plate. Place a mini potbread or slice of home-made bread in the middle, with a marrowbone on the side. Ladle the soup over and garnish with a crumbed meatball or chopped fresh parsley.


(Source: Chef Chris Erasmus of Pierneef à La Motte)



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