Milk Soup with Vermicelli
A warm milk soup with fine vermicelli and butter, lightly sweetened. It has a familiar, gently sweet flavor and a soft texture, and little ones usually eat it happily.
- Time
- 15 min
- Serving
- 196 kcal
- Ingredients
- ≈ $0.24
- Protein
- 7 g
Ingredients
- 1 Pastapack 450 g ≈ $1.36 25 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
- 3 Butterpack 180 g ≈ $1.57 3 g
- 4 Sugar 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 100 ml of water to a boil in a small pot.
Stir in the fine vermicelli and cook for 4–5 minutes, until almost soft.
Pour in the warm milk2, bring to a gentle boil, and simmer over low heat for 3 minutes, stirring so the milk does not boil over.
Add the sugar and butter3 and stir. Remove from the heat and cover for 3–5 minutes.
Check that the vermicelli is soft, let the soup cool until warm, and serve.
Tips
- Why it works
- Cook the vermicelli in water first, because starch gelatinizes worse in milk and milk easily scorches and boils over. This way the noodles soften before they go into the milk.
- Substitutions
- Leave out the sugar completely, as milk is slightly sweet on its own. Instead of 2.5% milk, use infant formula, or 3.2% milk in the same amount, but not kefir, as it will curdle.
- Common mistakes
- The milk boils over and scorches on the bottom. Watch the foam at the edges, as it rises in seconds, and stir along the bottom. A burnt smell means the soup cannot be saved by moving it to another pot.
- Storing and reheating
- Best eaten right away, as the noodles swell and within an hour the soup turns into porridge. Keep leftovers in the fridge for up to 1 day and reheat over low heat with a little added milk.
- Serve with
- Serve at lunch as the first course, or at dinner with a piece of soft banana instead of bread.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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