This week, Chef Willie from Boardwalk Hotel and Casino shares his twist on isophu, a hearty winter soup and a personal favourite. Combining tender samp and sweet corn with wholesome vegetables in a rich beef stock, this comforting bowl is perfect for chilly evenings, family meals or simply warming up on a cold winter’s day.
Follow Chef Willie’s step-by-step recipe to recreate this soul-warming favourite in your own kitchen.
Ingredients
- 1 cup samp
- 1 cup corn kernels
- ½ onion, diced
- 1 carrot, diced
- 1 potato, diced
- Celery, chopped to your preference (optional)
- 4 cups beef stock (or 2 beef stock cubes dissolved in 4 cups of hot water)
- Beef bones (optional, for extra flavour)
Method
- Rinse the samp thoroughly and soak it overnight, if possible, to reduce the cooking time.
- In a large pot, add the samp, beef stock and beef bones (if using). Bring to the boil, then reduce the heat and simmer until the samp begins to soften.
- Add the diced onion, carrot, potato, celery and corn kernels. Stir well to combine.
- Continue simmering for 45 – 60 minutes, or until the vegetables are tender and the samp is fully cooked. Stir occasionally and add a little extra water or stock if needed.
- Remove the beef bones before serving. Taste and season with salt and black pepper if required.
Chef’s Tip: For an even richer flavour, allow the soup to simmer gently for longer. Serve hot with fresh bread or warm rolls for the ultimate winter comfort meal.
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