Estonian Milk Soup With Pasta Shapes (Makaroni-Piimasupp) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with leistinukai (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami. Ingredients:
500 ml water (2 cups) |
1 teaspoon salt |
100 g short pasta (1 cup) |
750 ml whole milk (3 cups) |
1 generous pinch sugar |
1 tablespoon butter |
Directions:
1. Bring the water to a vigorous boil, add the salt and the pasta. Reduce to a simmer, then cook for 5 to 7 minutes, or until the pasta is al dente.
2. Add the milk, stir and cook for a few minutes longer, until the milk is hot and the pasta is fully cooked.
3. Season with the sugar and more salt, if necessary. Stir in the butter and serve.
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