Maltese Kusksu Minestra Soup Recipes

MALTESE KUSKSU MINESTRA SOUP

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.

KUSKSU

Steps:

• In a large pot fry the onion with a good dose of olive oil for about five minutes.
• Add in the garlic, tomato paste and mint. Fry for 1 minute.
• Add the broad beans, peas and stock.
• Bring to a boil and simmer for fifteen minutes.
• Add in the giant couscous and simmer for fifteen minutes.
• If adding in eggs, gently crack open and put in with the couscous.
• Add in the Maltese cheeselets and cook for a further ten minutes.
• When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
• Season and sprinkle some parmesan and fresh mint on top.

MALTESE SOUP (KUSKSU)

Steps:

• 1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until tender.
• 2. Stir in the garlic and tomato paste.
• 3. Add the chicken stock, bay leaves and salt and pepper.
• 4. Add potato, carrot, and beans, stir and bring to a boil.
• 5. Reduce heat and simmer for 10 minutes.
• 6. Stir in couscous and simmer for 15 minutes. (20 if using fava beans).
• 7. Stir in the ricotta cheese and simmer until heated.
• 8. Serve garnished with chopped parsley.

MALTESE MINESTRA

Steps:

• 1. Wash the beans and let them soak in water for a few hours.
• 2. Chop all the vegetables roughly - rustic style. Place vegetables in a large pot, cover with water or broth and bring to a boil. Add the tomato puree along with salt and pepper.
• 3. Once boiling, reduce heat, cover and simmer for about 2 hours, stirring occasionally. Add the cauliflower or cabbage (or a little of both).
• 4. Once vegetables are cooked through, add the pasta and simmer another 10-12 mnutes. Once done, add a tbsp. of olive oil and stir it in. Serve with freshly grated parmesan cheese.