For many, childhood is associated with semolina porridge or milk soups, which they fed us in kindergarten and made our caring grandmothers and mothers eat. Milk noodle soup is a very simple and healthy dish for baby food, a sure way to make children addicted to healthy food.
To make a tasty and healthy soup, you should not knead milk with water, as many of our mothers do. And if you replace sugar with condensed milk and add nuts and raisins, then the child will eat such a dish without long persuasion.
How to cook milk soup with condensed milk and noodles
- Boil milk in a saucepan, sprinkle with a pinch of salt, stir and add noodles. Cook over medium heat, stirring occasionally so that the milk does not burn and the noodles do not stick together, about 10 minutes.
- Pasta can be boiled separately in slightly salted water, after the vermicelli has softened, put it in a colander, drain the water and transfer to a saucepan of boiling milk. Next, you need to add condensed milk, mix again and continue cooking for another 5 minutes, knocking down the foam and not letting the soup boil.
- Once the pasta is completely cooked, add butter, if desired, some walnuts and some dried fruit before serving.
- If you really want the soup to be sweeter, you can add a little more condensed milk. And it should be remembered that vermicelli should be put in milk soup before eating, otherwise the pasta will soften and the soup will turn into porridge.
- The standard set of products for making milk noodle soup includes: fresh milk, pasta and sugar.
- In many recipes, vermicelli is boiled separately, but you need to know that pasta cooked in milk certainly turns out to be much tastier.