Widows Soup Recipes

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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



Widow's Soup (Soppa Tal-Armla) image

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

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

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



Widow's Soup image

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.

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

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