Difficulty: Easy - for beginners
2 tbs butter
1 tbs oil (any kind)
2 tbs flower
4 tbs cream (optional)
3 cups milk
1 cup water
1 cup thin egg noodles (spaghetti would work or any kind of noodles or pasta, you can use pasta letters to make it fun for school age kids)
1 cup of crumbled feta cheese (any cheese would work except the mouldy ones)
pinch of salt (have a taste after adding the salty feta and then adjust the size of the pinch)
1/2 teaspoon nutmeg
Heat your soup pot at medium heat and add the oil and butter.
When the butter is melted, add the flower. Stir with a wooden spoon for about 5-7 mins so that the flower gets toasted to a very light golden color (the consistency should be of a thin paste, if thicker add more oil).
Add the cream, milk, water and noodles (pasta) and bring to a light boil. Keep at medium heat setting for about 8 mins (or refer to noodle or pasta package instructions for cooking time).
At the end add the crumbled cheese and nutmeg. Cook for an additional minute. Serve warm with buttered toast strips for dipping. A side salad of spring mix (or any type of lettuce) with tomatoes and vinaigrette is a perfect accompaniment. Perfect for picky eaters who like their milk better than grown-up food!