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Maltese Soup




Source of Recipe


Peak Markets


List of Ingredients




1 L parsnips, chopped 4 cup
1 L cauliflower, chopped 4 cup
1 L romaine lettuce, chopped 4 cup
1 L spinach leaves, chopped 4 cup
500 ml kohlrabi, chopped 2 cup
125 ml celery, chopped 1/2 cup
125 ml butter 1/2 cup
1 onion, finely chopped 1
1.5 L chicken broth 6 cup
8 eggs 8

Recipe



In a food processor; coarsely puree parsnips, cauliflower, lettuce and spinach; one at a time. Set aside; keeping vegetables separate.

Melt butter in pan over medium high heat. Add parsnips, cauliflower, kohlrabi, celery and onion. Cook, uncovered, stirrng often, until vegetables begin to brown, about 25 minutes. Add broth, stirring constantly and bring to a boil. Add romaine and spinach; return to boil.

Pour soup into wide casserole dish. Break eggs onto surface of soup, keeping them apart from each other. Bake, uncovered, in preheated 350 F (180 C) oven until whites are firm but yolks are still soft when touched, about 12 minutes.

Serves 8