Maltese Kusksu Minestra Soup Recipes
MALTESE KUSKSU MINESTRA SOUP
Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.
Provided by Sue L
Categories Vegetable Soup
Time 45m
Number Of Ingredients 21
Steps:
- 1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
- 2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
- 3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
- 4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
- 5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.
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- Minestra. One of the oldest local soup recipes on the islands, minestra was also previously referred to as the poor man’s meal, and has formed part of the culinary experience of many a Maltese child.
- Kawlata. The kawlata is very similar to minestra – just add pork or sausage and let the mixture simmer for a long time on low heat. Rice or barley is also added towards the end as with the vegetarian version, to create a one-pot meal in which you get your seven-a-day, with some added carbs and protein.
- Soppa ta’ l-armla. Soppa ta’ l-armla (widow’s soup) is another vegetable-packed soup, and a meal in a bowl. As tradition has it, the soup derives its name from the story of a widow who depended wholly on her husband’s income for buying food stock.
- Kusksu bil-ful. The filling soup known as kusksu bil-ful (small pasta beads with broad beans) is also seasonal, requiring the eponymous ful (broad beans) and local peas to make it complete.
- Aljotta. This speciality – a fish soup similar to the French bouillabaisse – may be one of the most recognised of Maltese soups since it is ubiquitous in traditional restaurants.
- Brodu. There is literally no end to the many pleasures of the brodu. A heart-warming broth – usually made from simmering a tough-cut of meat on a low flame for a minimum of four hours with some onions, carrots and marrows – this has to up there with the most delicately yet intensely flavoured Japanese kaiseki miso soups or haute French cuisine.
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