SOPPA TAL-ARMLA (Widows Soup) Now this may not be the time of year for this dish, because of the hot weather, as it is more of a cold wintry time dish. Though admittedly some still cook it even in the hot months and, it may be tried by our members who live in colder climate. INGREDIENTS 1 Tbsp butter 1 Tbsp olive oil 1 Onion, diced 3–4 Garlic cloves, chopped 1/2 Cup chopped parsley 2 Potatoes, peeled and chopped 2 Carrots, peeled and chopped 1 Cabbage (medium size), peeled and chopped 2 Celery stalks, sliced 1 Cup podded broad beans (fresh or frozen) 1 Cup podded peas (fresh or frozen) 1/2 Large or 1 small cauliflower, cut into florettes 1 and 1/2 tbsp tomato paste Vegetable or chicken stock Salt and pepper (to taste) 6 Soft Maltese (water) cheeselets, (Gbejniet tal-ilma - Recipe posted elswhere here) METHOD Heat the butter and oil in a large saucepan and add the onion, garlic and half of the parsley. Sauté until soft. Add the vegetables, tomato paste and enough stock to cover. Stir well and season to taste with salt and pepper. Bring to the boil, cover and simmer for 15–20 minutes, until the vegetables are just cooked. Add the cheeselets and press down lightly to submerge. Cover and cook for a couple of minutes to heat the cheeselets. Add the remaining parsley to the soup and stir through. Ladle the soup into bowls or deep plates, topping each with a cheeselet. OPTIONAL 6 Eggs could be cracked into the soup midway through the cooking time if one likes to. Parmesian or any other hard grated cheese could also be added before serving.
Posted on: Tue, 15 Jul 2014 11:41:14 +0000
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