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Milk vermicelli soup for children

Milk and Vermicelli Soup for Kids

A healthy, tasty dish for little ones—and everyone else! Plenty of kids love milk soup with vermicelli, and honestly, so do plenty of grown-ups, who happily revisit this sweet bowl from childhood. The key is the milk: it should be top quality, the freshest you can find, and truly natural—that's what makes this soup so good for you. For the pasta, plain thin vermicelli works well, as do the little animal- or alphabet-shaped pastas made for kids.

MariaS

Recipe author

Composition / ingredients

Servings:

Milk

400

Water

100

Vermicelli

Sugar

Salt

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 14 % 3 g

Carbohydrates 71 % 15 g

99 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

For milk soup with vermicelli, you'll want fresh, good-quality, genuinely natural milk—farm-fresh milk is best if you can get it. A little water is added to lighten the milk and make it easier to digest. You'll also need a bit of fine vermicelli (the angel-hair type), sugar, and a pinch of salt to balance the flavor. Vanilla sugar is optional.
Step 2:

Put the milk in a small saucepan—a heavy-bottomed one is ideal—pour in the water, add the sugar and a little fine salt, and stir. Set it over the heat and bring to a boil. Please don't walk away from the milk, or it'll boil over! Stir it now and then so the sugar and salt dissolve.
Step 3:

Add the fine vermicelli to the boiling milk a little at a time, stirring so the strands don't stick together. Bring it back to a boil and simmer over low heat for a few minutes. Vermicelli cooks fast, but you can take the soup off the heat and let it stand, covered, for 15–20 minutes so the vermicelli swells more and the soup thickens. Stir in a little butter at the end if you like.

Don't make this soup ahead—it's best and most wholesome freshly made. It comes together so quickly that, rather than reheating a leftover portion, you're better off just making a fresh batch; it takes hardly any longer.