Macaroni soup
I came across this recipe for "milk noodle soup" in an old Icelandic cookbook from Akureyri from 1945, which I happened upon during my last visit to Kolaportið, the flea market in Reykjavík. And it was love at first sight!
Ingredients for 2 servings
800 ml low-fat milk
1 stick cinnamon
100 g macaroni
1 egg yolk
1 Tbsp sugar
1 pinch of salt
Preparation
Pour the milk into a pot, then place the cinnamon stick in the cold (!) milk and heat slowly over medium heat.
When the milk starts to boil, add the pasta and simmer over low heat for about 30 minutes.
Then whisk the egg yolks with the sugar in a separate container, then add to the soup.
Add the pinch of salt and mix everything thoroughly.
Then serve the soup straight away.
[Translated from here.]
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