Contents
Milk noodle soup: how to cook? Video recipe
Milk noodle soup is a nutritious and complete breakfast for the whole family. It is especially useful for a growing child’s body. Such a dish can be prepared in several ways, every day delighting the home with different options.
Milk soup with vermicelli
The classic recipe for milk soup with noodles
Ingredients for 3 servings: – noodles or pasta – 100 g; – milk – 2,5 cups; – salt – on the tip of a knife; – sugar – to taste; – vanilla – 1/5 tsp; – butter – 100 g …
Pour the milk into a heavy-walled saucepan or ladle and bring to a boil. Add sugar and salt to taste. Stir everything well.
Put the noodles in a saucepan and, stirring constantly, bring to a boil again. Add vanilla to the soup, reduce heat and cook for about 7 minutes, stirring occasionally. The cooking time of the noodles must be specified on the packaging of the pasta. The vermicelli should be soft, but not soft.
Put butter in the finished soup and stir it. Pour the soup into bowls and serve.
Boil milk soup just before serving, otherwise the pasta will swell and the dish will become very thick.
Milk soup with cinnamon and dried apricots
Ingredients: – noodles or thin noodles – 100 g; – milk – 3 glasses; – dried apricots – 50 g; – cinnamon – 1 tsp; – butter – 50 g; – salt and sugar to taste.
Wash dried apricots and steam in boiling water for 10 minutes. Then cut it into small pieces.
Bring the milk to a boil, add sugar and salt. Throw the vermicelli into the milk. Be sure to stir while the soup is boiling again. Then reduce heat and simmer for 7-8 minutes.
Add cinnamon and dried apricots to the soup a couple of minutes before the end of cooking. Mix everything, boil it and turn off the heat. You can use sticks instead of ground cinnamon.
Add butter to the prepared soup and wait until it melts. Then stir the soup and serve on bowls.
Milk soup with cheese and noodles
Due to certain ingredients, this dish is more suitable for lunch. For its preparation you will need: – milk – 1 liter; – flour – 2 tbsp. spoons; – vermicelli – 3 handfuls; – butter – 2 tbsp. spoons; – hard cheese – 100 g; – onion – 1 pc .; – parsley – 1/2 bunch; – salt to taste.
Bring the milk to a boil in a saucepan. Add salt and pasta to it. Stir constantly while they simmer. Then reduce the heat.
While the milk soup is cooking, peel and finely dice the onion. Fry it in half a serving of butter for 2 minutes.
It takes 8 minutes to cook the soup. Add toasted onion and grated cheese shortly before finishing. Stir until the cheese dissolves.
Remove the soup from heat, add the remaining butter and garnish with finely chopped parsley. Stir and serve on bowls. Salted cheese crackers can be served with the soup.