Milk Soup

Peel the onions and potato, then cut them into even pieces. Wash the nettle leaves thoroughly and set them aside for later use. Cut the potato into similar sizes to the onions, so the vegetables can cook evenly in the liquid.

Pour the milk and an equal volume of water into a large saucepan, then add the onions, potatoes, and nettles. Salt and slowly bring the liquid to the boil, maintaining a moderate boil: the surface should move without foaming excessively.

Cook the mixture until the onions and potatoes are completely mashed. Stir occasionally to prevent the milk from sticking to the bottom and check the consistency: the liquid should appear uniform, with the vegetables now incorporated and no large chunks.

Add the cinnamon sticks and the pasta or rice. Stir immediately to distribute the ingredients throughout the hot liquid and bring to a steady boil, without overheating, so the milk base doesn't stick.

Continue cooking for about twenty minutes, stirring regularly. Cook the pasta or rice until done, checking that the soup maintains a smooth yet slightly thick consistency. The cinnamon aroma should be distinct, but not overpowering the vegetables.

Turn off the heat and, if desired, incorporate a knob of butter stirring until it has melted. Distribute the soup into plates, where it will be possible to have already arranged cubes of tomaServe hot, allowing the cheese to soften in the liquid.