Soppa tal-Armla (Soppa tal-armla)
Overview
Soppa tal-armla, widow's soup, is a Maltese vegetable soup. Onion and garlic are softened in olive oil with a spoonful of tomato paste, then water is added with green and white vegetables only: cauliflower, kohlrabi, potatoes, carrots, celery, broad beans and fresh peas, cut into chunks. When the vegetables are tender, eggs are cracked into the soup to poach, and fresh ġbejniet, the small Maltese sheep's milk cheeses, or ricotta are added to warm through. Each bowl gets some vegetables, an egg and a cheeselet, with crusty Maltese bread. It is mild, filling and comforting.
History
Its name comes from the idea that it was the meal of poor widows, made from the cheapest vegetables of the garden and enriched with an egg and a little cheese. It is especially associated with Lent and with the spring season of fresh peas and broad beans. Some say the white and green colours stand for the mourning of the widow, and it is still a much-loved home dish across Malta and Gozo.
Main ingredients
Cauliflower, kohlrabi, peas, potatoes, ġbejniet, eggs. The soup is built on vegetable broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Potato soups · Egg soups · More soups from Malta
Recipe
Method
- 1
Soften the onion and garlic in the oil, then stir in the tomato paste.
- 215 min
Add the potatoes, carrots, kohlrabi and 2 l water and simmer for 15 minutes.
- 310 min
Add the cauliflower, peas and broad beans and cook for 10 minutes.
- 45 min
Crack the eggs into the soup and add the cheeses, then cover and cook for 5 minutes until the eggs are set.
- 5
Season and serve one egg and cheese in each bowl.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
