Milk Corn Flour Soup

Hello Dear Friends,

I am happy to be able to cook something in your own kitchen on the first day of the week :) I spent my whole weekend at school preparing desserts and cakes. That's why I yearn to eat something salty.

For the evening, I decided to prepare a soup that I saw as a complement to the iftar menu. As always, while I was digging through the pantry, corn flour came to my hand. When I said it would not have been, a soup like miss appeared in 15 minutes :)

You can also use boiled corn kernels instead of vermicelli while preparing your soup.

Since my soup had flour and vermicelli in it, it thickened pretty quickly. If you are going to use corn kernels, it may take 2-3 minutes to get the consistency. Finally, as with all soups, it thickens as it stands. For this reason, I recommend you to prepare it a short time before iftar.

Love…

Ingredients for Milk Cornmeal Soup Recipe

• 4 tablespoon of cornmeal
• 3 spoonful butter
• 3 tablespoons of vermicelli
• half a liter of milk
• half a liter of water
• salt

For service:

• Fresh thyme
• Vegetable oil
• Red powdered pepper
• Corn bread

How to Make Milk Corn Flour Soup Recipe?

1. Put the butter in a saucepan and melt it over low heat.
2. Add the flour to the melted butter and fry for 1 minute.
3. When the color of the flour turns slightly darker, add the milk little by little and whisk. Add all the milk and water and bring to a boil over medium heat, stirring.
4. Add the noodles and salt to the boiling soup and simmer for another 5-6 minutes (until the noodles are soft).
5. Fry the pepper and oil. Pour over the soups you bought in the serving bowl.
6. Serve with thyme and cornbread.