Soppa Tal-Gwerra (Gluten Free)


 

Mum used to make this soup which I loved, very often.  It
is a very simple soup and it was given the name ‘Soppa
Tal-Gwerra’ by my dad but I do remember my mum
calling it also ‘Toqlija’.  I guess because it is made with
very basic ingredients.  It is however, very similar to our
Kusksu.  In fact she used to make this also with broad
beans when these were in season, and with the Kusksu
pasta as well, thus converting it into the traditional
kusksu!

This version, however, is made with rice and peas, better
for us Celiacs.  You can also use Gluten Free spaghetti
instead, which you can cut into 3cm lengths.

Stuff you need and how its made …

1 large onion chopped
2 garlic cloves crushed
3 large potatoes, chopped
Gluten Free Stock Granules
4 tbsp Tomato Puree
Seasonings
1 cup frozen peas
100 grams rice
2 tbsp cream (optional)
2 tbsp chopped parsley
Snipped chives to garnish

Begin by sauteing the onion and garlic in olive oil till soft.
Add the chopped potatoes and stir to cover in oil. Add
enough water to cover the potatoes and add the stock
granules, tomato puree and seasonings.

Let boil and then leave to simmer gently until the potatoes
are very soft.

Mash the potatoes in the soup with a hand masher and
again leave to simmer until the mashed potatoes really
melt.  Add more water but make sure you leave it nice
and thick.  You can now add the rice and the peas.  Do
not overcook the rice as it will keep on cooking.

Before serving I like to stir in some freshly chopped
parsley and nice swirl of cream.  Then top it up with
snipped chives.

This soup tastes better the next day somehow – just love
it!

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