Heat the oil and butter in a pot and gently fry the onion with the nutmeg and sugar. When the onion is soft, mix in the remaining vegetables. Cook for a few minutes and then pour in enough vegetable stock to cover the ingredients. Season, bring to the boil and simmer for 30 minutes. Cool slightly, remove the celery and process the soup to a creamy consistency. Serve garnished with the parsley and the grated gbejniet.
Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands
Serves 6Email this Recipe Back to Guest Chef 9