Trahanas with feta and paprika

INGREDIENTS (Serves 6):

• 250 g HELIOS Trahanas
• 2 L water or chicken stock
• 200 g feta, diced
• 250 ml milk
• 25 g butter
• 1 tbsp paprika
• Salt, pepper

METHOD:

Put the water, or chicken stock, in a large pan together with the butter, salt and pepper, and bring to the boil. Add the trahanas and cook for around 8 minutes, stirring frequently. Reduce the heat and stir in the milk and paprika. Leave to simmer for 5 more minutes until the trahanas is soft and the broth has thickened.

Serve the soup hot, topped with the diced feta and a little paprika in the centre.