Milk vermicelli soup
Description
Perfect for lunch. Sweet milk soup is wonderfully complemented by crunchy nuts. Almonds work best for this. You can chop them into small pieces, or simply use flaked almonds. Children especially love this soup—serve them bowls with slightly cooled soup, and adjust the sugar amount to taste. Ladle into bowls and serve.
Instructions
- 1
Step 1
Bring 300 milliliters of water to a boil in a saucepan, add a pinch of salt. Drop the vermicelli into the boiling water and stir well. Cook the vermicelli for literally one to two minutes.
- 2
Step 2
Drain the vermicelli in a colander. Rinse it thoroughly under cold water. Wash the pasta gently, stirring it carefully. This is necessary to remove excess stickiness.
- 3
Step 3
Pour half a liter of milk into a saucepan and bring it to a boil. To prevent the milk from boiling over, place a wooden spoon on top of the saucepan. As soon as the milk boils, add a piece of butter and let it melt.
- 4
Step 4
Add the vermicelli to the milk with butter, stir, then add sugar. The soup will be ready in just a minute. Pour it into bowls and serve.