Widows Soup Soppa Tal Armla Recipes
WIDOW'S SOUP (SOPPA TAL-ARMLA)
This is a classic Maltese soup. Serve with a slice of Maltese bread or any rustic bread for a hearty meal.
Provided by PanNan
Categories European
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Into a large pot add the olive oil and saute the garlic and onion for 5 minutes or until starting to soften.
- Add the celery, carrots and saute for a further five minutes.
- Add the cabbage, cauliflower, broad beans (if adding peas only add in the last 15 minutes) and potatoes and zucchini and saute all vegetables for ten more minutes.
- Add tomatoes, tomato paste and crushed stock cubes, and gently stir.
- Add enough water to fill up to ¾ of the pot and make sure that the vegetables have been covered.
- Bring to the boil and then simmer for 45 minutes.
- Add the gbejniet or ricotta and cook for a further 15 minutes.
- If you are also adding eggs, gently crack and add on top in the last remaining ten minutes.
- Serve warm.
Nutrition Facts : Calories 160.9, Fat 3.9, SaturatedFat 0.6, Sodium 174.1, Carbohydrate 28.7, Fiber 6.7, Sugar 7.5, Protein 5.3
WIDOW'S SOUP
Traditional Maltese soup. Cheese is supposed to be gbejniet but I think you could substitute Mozzarella for the gbejniet.
Provided by sheepdoc
Categories European
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter and oil in saucepan and saute onion, garlic, and parsley.
- Add rest of ingredients except cheese. Use enough chicken stock to cover vegetables.
- Bring to boil, reduce to simmer, cover and cook until vegetables are just cooked, 15-20 minutes.
- Add cheese and submerge for a few minutes to warm cheese.
- Serve soup with one cheese per bowl. Garnish with parsley if desired.
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- In a large pot on medium heat, add some olive oil and fry the onion until softened. Add the garlic and cook for about 5 minutes.
- Add the cauliflower, potatoes and broad beans to the pot and mix well. Let everything cook for about 5 minutes. (If you are going to use peas instead of broad beans only add them towards the end of the cooking and not at this stage.)
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