This is a traditional Maltese soup ,my hubby who is from Iraq loves it . He does not like peas so I do not put any . I also like to break some eggs in the soup when its almost ready and let them poach . Usually this is done in soppa ta l -armla (widow’s soup) but I like it . I put ricotta or fresh cheeslets (gbejniet friski) in the plate or bowl then ladle the hot soup over it . A filling hearty soup that is welcome on cold days.
Ingredients:
- 2 onions chopped
- 4 potatoes diced
- chopped celery
- 2 carrots chopped
- 2 cans broad beans or 500g bag frozen or 500g shelled fresh broad beans
- 1/2 cup small bead like pasta we call kusksu (tempesta if you buy Italian pasta)
- 3 tablespoonful tomato paste
- 1/4 teaspoon cayenne (optional)
- 2 ltrs chicken or vegetable stock
- 4 eggs
- 4 fresh cheeslets
seasoning
Method :
- In a pot fry the onions,celery and carrots for a few minutes.
- Add the potatoes & beans mix with the other vegetables and fry for a bit.
- Then mix in the tomato paste ,cook it while stirring for a minute or two.
- Pour the stock ,add seasoning ,cover and when it boils put it on a very low flame and let it simmer.
- When its almost ready after about 45minutes to 1hour add the pasta .
- When it is almost ready break in the eggs if using ,cover and let them poach a bit then turn off heat.
- Serve piping hot ,put a cheeslet in a soup bowl or plate and ladle the hot soup over it. You can also garnish with shavings of grana padana or grated cheese.
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