Broccoli & Peppered Ġbejna Soup
Inspired by tons of cheesy broccoli soups out there, why not use a local queen of Maltese cheeses? The tanginess of the peppered cheese compliments the delicate broccoli very well.
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Directions:
Finely slice the onion and garlic and fry them in a saucepan with the oil and butter until soft.
Add the broccoli, water, and the stock pot and cover.
Bring it to a gentle boil, then lower the heat and simmer for about 8 minutes or until the broccoli softens.
Turn off the heat and carefully blend everything using a hand blender. Be careful as it is hot. If using a plastic blender, allow the soup to cool off a little.
Grate half of the peppered ġbejna and add the Elmlea Plant. Alternatively, you can use fresh cream.
Mix well and turn on the heat again until it’s well combined and creamy. Season to taste with salt and freshly ground pepper.
Bring it to a gentle boil and it’s ready to serve.
Serve with a thin slice of peppered ġbejna on top.
