Soups
- Bacon & Split Pea Soup
- Barley Soup
100g carrots
100g cauliflower
25g tomato paste
100g barley
100g beef shin
seasoning
75g onions
75g dried potatoes
11/2lt water
200g pork belly
celery stick
Wash and dice all vegetables. Wash barley. Fill a medium size pan with water. Bring it to the boil, add meat, vegetables, tomato paste and barley. Simmer for about 11/2 hours. Remove the meat from the soup, and dice it in very small pieces. Add it to the soup. Season and serve it hot.
- Beetroot and Cabbage Soup
- Beetroot Soup
- Carrot Soup Recipe
Ingredients- 10 sliced carrots
- 6 c. of chicken stock
- 4 tbsp. of margarine
- 1 chopped onion
- 2 cloves of minced garlic
- 3 tbsp. of cornstarch
- 1/2 c. of heavy whipping cream
- 1 dash dried dill weed
- 1 dashof dried marjoram
- 1 dash of dried thyme
- 1 dash of dried parsley
- 1 dash of salt
- ground black pepper
- 3 tbsp. of cornstarch
- 1/2 c. heavy whipping cream
Directions- Take your large dutch oven, over medium flame.
- Now you want to saute your onions and garlic until the onions are yellow.
- Next you will pour the stock and the carrots in the pot.
- Slowly stir in the dill, marjoram, thyme, parsley, and the salt and pepper.
- Let your flame stay over low heat until your carrots are tender.
- In a small bowl you will add cornstarch and some cold water and dissolve.
- Add this into the soup and stir.
- Finally, you want to add your cream and let this simmer, stirring frequently!
- Enjoy!
- Celery Garlic Soup
- Courgette Soup
- Cream of Artichoke Soup
- Cream of Endive Soup
- Creamed Potato Soup
- Fish Soup with Tofu
- Lentil and Lemon Soup
- Potato and Split Pea
- Rice and Tomato Soup
- Soppa tal-Asparagu
- Soppa tal-Faqqiegħ
- Soppa tal-Karrotti
- Soppa tal-Qarabagħli
- Vegetable and Bean Soup
- Widow’s Soup
Ingredients
- 200g ricotta
- 150g peeled tomatoes
- 125g peas
- 125g cauliflower
- 100g onions
- 100g potatoes
- 50g tomato paste
- 4 eggs
- seasoning
- oil for frying
Method
- Wash, peel and cut all the vegetables in very small pieces and place in different bowls.
- Pour some oil in a medium-sized pan and heat. When hot quickly fry the onions stirring all the time. Do not brown.
- Add cauliflower, the tomato paste and chopped tomatoes and continue cooking for a few more minutes, stirring all the time.
- Put this mixture in a saucepan. Add water, peas, potatoes and seasoning. Mix well. Put on a medium flame till the mixture boils.
- Lower heat and simmer till the vegetables are cooked.
- Carefully add the eggs one by one. Cut the ricotta into four pieces and add to the soup. Continue cooking for 5 minutes.
- Serve very hot. When serving put a piece of ricotta and one egg in each plate.