Irish · soup

Widow’S Soup (Soppa T’Al Armla)

Name: Widow’S Soup (Soppa T’Al Armla)
Prep time: 33 min
Total time: 2 h 3 min
Cuisine: Irish
Ingredients: 2 whole Onion, Chopped; 4 whole Garlic Cloves, Minced; 3 whole Potatoes, Diced; 3 whole Carrots, Diced; 1 whole Kohlrabi, Peeled And Chopped; 1/2 heads Small Cauliflower, Chopped; 1/2 heads Savoy Or Dark Green Cabbage, Shredded; 2 sticks Celery, Diced; 1 can Tomatoes; 1 Tablespoon Tomato Paste; 8 cups, 7 tablespoons, 3/4 teaspoons, 1/3 pinches Stock, Vegetable Or Chicken; 1 whole Small Wheel Of Sheep's / Goat's Cheese Per Person; 1 bunch Parsley, Chopped

Widow’S Soup (Soppa T’Al Armla) reads allium 4.0, umami 3.0 and funk & ferment 3.0 on Palate's 0–10 flavor X-ray — a Irish soup, about 2 hr 3 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.4 / 10
Sweet & Fruity — 3.2 / 10
Sour & Bright — 2.0 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 2.9 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Allium 4.0 · Umami 3.0 · Funk & Ferment 3.0 · Richness 2.8 · Sweetness 2.7 · Herbaceous 2.3 · Sourness 1.8 · Earthy 1.6 · Fruity 1.6 · Salinity 1.4 · Bitterness 1.0 · Floral 0.9 · Warm Spice 0.8 · Citrus 0.8

What's in it (13)

2 whole Onion, Chopped
4 whole Garlic Cloves, Minced
3 whole Potatoes, Diced
3 whole Carrots, Diced
1 whole Kohlrabi, Peeled And Chopped
1/2 heads Small Cauliflower, Chopped
1/2 heads Savoy Or Dark Green Cabbage, Shredded
2 sticks Celery, Diced
1 can Tomatoes
1 Tablespoon Tomato Paste
8 cups, 7 tablespoons, 3/4 teaspoons, 1/3 pinches Stock, Vegetable Or Chicken
1 whole Small Wheel Of Sheep's / Goat's Cheese Per Person
1 bunch Parsley, Chopped

Time & effort: about 2 hr 3 min (33 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 30.3 kcal, 1.6 g protein, 1.1 g fat, 3.8 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Sweat the onions and garlic for a few mins until soft, then add the root veggies and cook for a few minutes.
2. Add the rest of the veggies, tinned tomatoes and the stock and cover to simmer for about 30-45 minutes.
Taste and then season accordingly. This is a chunky vegetable soup and doesn't need a long boiling time... so perfect for quick dinners or lunches.
3. Add the cheese at the end, but don't stir. Leave to cook gently for 5 mins and then serve the soup with one cheese in each bowl.
4. Garnish with lots of parsley, black pepper and olive oil. In many places in Malta and Gozo, beaten egg is drizzled in at the end, but to me that makes the soup a little too stringy... Delicious with crusty bread and butter.
N.B. This soup originally uses gbejniet which is a soft, very fresh Maltese sheep's cheese, which is hard to find. A good substitute would be any fresh goat's or sheep's cheese - a large dollop of it in each person's bowl!

Dishes with a similar flavor shape

Golubtsi (Голубцы) — Russian
Arroz con Pato — Peruvian
Kofta-Spiced Beef and Rice Stuffed Zucchini — Middle Eastern
Greek Stuffed Zucchini Boats with Beef and Rice — Greek
Couscous with Seven Vegetables (Couscous Bidawi) — Moroccan

Keep reading: what allium, umami, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.