Anna Sultana's Soppa ta' L-Armla - Widow's Soup, Maltese Style

Hot drinks like Mulled Wine and Mulled Apple Cider are all well and good.

But, to paraphrase a rather famous saying, man does not live by hot drinks alone.

It's getting cold… it's time to make and serve some soups.

Sometimes Maltese recipes have some rather strange names.

I mean, cookies named Dead Man's Bones?

And then there's Soppa ta' L-Armla - Widow's Soup.

Not exactly the most cheerful name for a bowl of soup.

I notice Campbell's and Lipton's don't have it in their repertoire.

And what does a husband think when he sits down to a bowl of this?

Should he wonder if it's a hint, like she's hoping and planning her future?  

Should he eat it?

Well, yes he should, if he's Maltese.

And give thanks that his wife knows how to make a good homemade soup.

Hint:

If you can't find ġbejniet in your local store, substitute individual soft cheese balls.

Or more ricotta or cottage cheese.

                        Soppa ta' L-Armla 

Chop into roughly the same spoon-sized chunks

2 carrots

2 onions

1 medium cabbage

1 head of lettuce

1 endive (or a second head of lettuce)

1 cauliflower

1 celery stalk

In a large pot place

1/4 Cup margarine, butter or oil

Sauté the vegetables.

Add

2 litres of water

400 g peas

Simmer until the vegetables are done.

Slowly add, one by one

4 eggs

4 ġbejniet (fresh Maltese cheeselets)

4 Tablespoons ricotta

Simmer until the eggs have cooked.  

When serving, first place an egg, a ġbejniet and a scoop of ricotta in each bowl.

Then ladle on the vegetables.

Season with salt and pepper.