Milk soup with vermicelli

2 servings

15 minutes

Milk soup with vermicelli has a bad reputation, but it's not the combination itself, but the foam that kindergarten cooks were too lazy to remove. Try making it yourself: in fact, the combination of milk and vermicelli gives a wonderful tenderness. The main thing is to remember to remove the foam, and at the end add a piece of butter: it will make the soup taste richer.

Energy value per serving

• Calories: 414.4
• Proteins: 13.2g
• Fats: 11.6g
• Carbohydrates: 63.7g

Ingredients

• Milk: 500 ml
• Vermicelli: 100 g
• Sugar: 2 tbsp
• Salt: pinch
• Butter: 5 g

Cooking steps

1. Prepare the necessary ingredients.

2. Pour milk into the pot.

   Required ingredients:

   • Milk: 500 ml

3. Bring to a boil.

4. Add sugar and salt.

   Required ingredients:

   • Sugar: 2 tablespoons
   • Salt:  pinch

5. Put vermicelli in the pot

   Required ingredients:

   • Vermicelli: 100 g

6. Mix milk with vermicelli.

7. Boil for about 10 minutes, occasionally skimming off the foam.

8. Add a piece of butter closer to the end of cooking.

   Required ingredients:

   • Butter: 5 g

9. Wait for it to melt.

10. Submit.