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.
Calories414.4kcal
Proteins13.2grams
Fats11.6grams
Carbohydrates63.7grams
1
Prepare the necessary ingredients.
2
Pour milk into the pot.
- Milk: 500 ml
3
Bring to a boil.
4
Add sugar and salt.
- Sugar: 2 tablespoons
- Salt: pinch
5
Put vermicelli in the pot
- 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.
- Butter: 5 g
9
Wait for it to melt.
10
Submit.
