Green Marrow Soup with Baked rikotta and Poached Egg

This is a truly Maltese hearty Soup called 'Soppa ta l-Armla' which means Widow's Soup.  It is a traditional Lent food as it contains no meat.  Normally the egg is poached in the soup but I thought poaching it separately will give a cleaner finish. I also added fried green marrow slices for different texture and to me the plate looks more appetising.  This soup is poor man's food as ingredient costs are minimal, yet it has extraordinary  taste and nutritional value.

1 Kilo Green Marrows or Zucchini

1 large Potato

1 Large Onion

3 Fresh Long Garlic

2 medium tomatoes

1 cup fresh or frozen peas

1 tbsp flour

1 tbsp butter

3 tbsp olive oil

4 eggs

300g ricotta cheese

Salt & Pepper

4 tbsp short pasta of your choice (ditalini are the best)

Slice thinly 1 small green marrow and set aside.  Cut into small cubes, the remaining marrows, onion, potato and tomatoes. Finely slice the long fresh garlic.  Heat 1 tbsp olive oil and 1 tbsp butter in a heavy based soup pot. Gently fry the onions and garlic.  Add one tablespoon flour and stir.  Add 1 1/2 litres of water and stir.  Add chopped marrows, potato, peas and tomatoes. Season well with salt & pepper, cover and cook for 30minutes.

Cut the ricotta into 1 inch thick slices and place in an oven proof dish. Drizzle with 1 tablespoon olive oil and season with Salt & Pepper.  Bake in a 200c oven for 20minutes.

Poach the eggs by breaking in salted boiling water and lift after 2 1/2 minutes. Lift them using slotted spoo and set aside on a plate.

Heat the remaining 1 tablespoon olive oil, and fry marrow slices for two minutes on each side. Do not overlap. Lift and drain on kitchen paper.

Using a hand blender, give a few pulses to the soup, do not blend it! Add the pasta and cook for 5 minutes.  Turn heat off and cover for further 5 mintues.

Ladle soup into deep plates, arrange poached egg on one side and ricotta on another and garnish with fried marrows.