Trahana Soup
A comforting Greek soup made with trahana pasta, milk, and tomatoes, perfect for chilly evenings.
Servings 4 servings
Calories 300kcal
Ingredients
Main Ingredients
- 100 g Dried trahana Use the sweet variety for a milder flavor.
- 500 ml Milk Whole milk recommended for creaminess; cream can be added for extra richness.
- 100 g Tomato Fresh chopped tomato or a tablespoon of tomato paste can be used.
- 1 tbsp Olive oil or butter Choose olive oil for a Greek touch, or butter for rich comfort.
- to taste Salt & pepper Use freshly cracked black pepper for a mild kick.
Optional Toppings
- to taste Feta cheese Crumble on top for tangy flavor.
- to taste Extra olive oil Drizzle before serving for added richness.
Instructions
Preparation
- Warm the milk in a medium pot over medium heat until it's just steamy—do not boil.
- Whisk in the dried trahana gradually to prevent clumping.
- Stir in the chopped tomato or tomato paste, and let the flavors develop.
Cooking
- Lower the heat and simmer for 15–20 minutes, stirring often to prevent sticking.
- Once thick and silky, swirl in olive oil or butter.
- Season with salt and pepper to taste before serving.
Notes
Stir frequently to maintain the creamy texture. Adjust thickness as desired with extra milk or water. Letting it simmer slowly enhances the flavor.
