Milk Soup with Vermicelli
A nourishing, sweet soup that's not just for little ones. It takes no more than 15 minutes to make. Just a few ingredients, but so tasty and satisfying! Give it a try! In this recipe I'm sharing how to make milk soup with vermicelli. Its easy preparation and wholesome ingredients appeal to lots of people, and it makes a perfect light soup for kids. I recently had this soup in a cafeteria and it got me curious. I wanted to find out just how many fans this dish has — and it turns out there are plenty of them for such a simple recipe.
Daria ☼
Recipe author
Milk Soup with Vermicelli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
5 g
Fats 14 %
4 g
Carbohydrates 68 %
19 g
137 kcal
GI:
84
/
0
/
16
Cooking method
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- In one saucepan, cook 200 grams of vermicelli — durum-wheat is best — until tender. In a second pot, heat 1 liter of milk to a boil. Combine the vermicelli and milk, add 2 tablespoons of sugar, and cook over low heat for 4 minutes. Finally, put 20 grams of butter into deep bowls and ladle the hot soup over it. And it's ready to serve. Milk soup with vermicelli should be served warm. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vermicelli - 371 kcal/100g
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