Issue link: https://maltatoday.uberflip.com/i/956412
maltatoday WEDNESDAY 21 MARCH 2018 14 Food Method 1. Clean and prepare all the vegetables, and chop them roughly. 2. Heat the butter and oil in a large pot, then add all the chopped vegetables, and cook stirring occasionally, until all the vegetables are soft (about 5 mins). 3. Add salt and pepper and the tomato puree, stock cubes and enough water to cover. 4. Bring to the boil, then lower heat, and simmer gently with lid on pan for about 45 mins until all the vegetables are well cooked. 5. Before serving this soup, poach an egg per person in the soup, together with the gbejniet or ricotta. 6. Carefully spoon these into individual soup plates, then spoon the soup over these, adding a sprinkling of Parmesan cheese. Soppa tal-armla (Widow's soup) Ingredients Serves 6-8 • 2 tbsp butter • 4 tbsp olive oil • 2 medium onions, peeled • 2 potatoes, peeled • 1kg fresh spinach, cleaned • ¼ medium cabbage • ½ cauliflower • 1 small lettuce • 1 small endive (indivia) • 1 kohlrabi (gidra), peeled • 1 handful fresh or frozen peas • 1 handful fresh parsley, chopped • 2 tbsp tomato puree (kunserva tat- tadam) • 2 vegetable stock cubes • 1 stick young celery • Salt and pepper To serve • Sprinkling of Parmesan cheese • Fresh gbejniet or soft cheese like ricotta • 1 egg per person Pippa Mattei Soppa tal-armla is a traditional Maltese dish that makes the most out of seasonal vegetables. Fresh gbejniet and poached eggs make this simple veggie soup a little more hearty. More of Pippa Mattei's recipes are available in her books Pippa's Festa and 25 Years in a Maltese Kitchen.