Widows Soup Food

WIDOW'S SOUP

Widow's Soup image

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

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, crushed
2/3 cup parsley, chopped
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 kohlrabi, chopped
2 celery ribs, sliced
1 cup broad bean
1 cup peas
1 small cauliflower, cut up
1 1/2 tablespoons tomato paste
chicken stock
salt and pepper
6 small cheese

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.

WIDOW'S SOUP (SOPPA TAL-ARMLA)

Widow's Soup (Soppa Tal-Armla) image

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

Ingredients

1 onion, chopped
2 garlic cloves, sliced
4 stalks celery (Maltese celery if you have it, karfus)
3 carrots, chopped
1/2 cabbage, shredded
1/2 cauliflower, chopped into florets
1/2 cup broad bean (replace with peas if you don't have broad beans)
3 potatoes, chopped
1 zucchini, chopped
2 large tomatoes, chopped
1 kohlrabi, chopped (optional)
2 vegetable bouillon cubes
2 tablespoons tomato paste
8 cups water (or enough to cover all the vegetables)
8 tablespoons ricotta cheese, firm (or 4 ?bejniet from Malta) (optional)
4 eggs (optional)
2 tablespoons olive oil, for frying

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

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