Noodle Soup With Milk Recipe
Noodle soups are among the soups that you can cook the fastest and get the quickest consistency. It also gains high nutritional value when cooked with milk. If you wish, you can make a stylish presentation by flavoring this soup with thyme and black pepper, one of the most suitable spices for milk, or with pepper butter sauce. Bon Appetit!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 20 Min
| Ingredients for Soup: | |||
| Orzo | 1 Cup | ||
| Milk | 2 Cup | ||
| Water | 2 Cup | ||
| Liquid Oil | 1 Tbsp | ||
| Butter | 1 Tbsp | ||
| Salt | 1 Tsp (large) | ||
| Thyme | 1 Tsp | ||
| Black Pepper | 1 Tsp | ||
| Ingredients for Sauce: | |||
| Butter (Heaping) | 1 Tbsp | ||
| Chili Pepper | 1 Tsp (large) | ||
Steps:
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Melt the butter with 1 teaspoon of oil in a deep saucepan. Put the vermicelli in a saucepan and fry it on medium heat without burning it until lightly browned.
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Add 2 glasses of hot water and salt to the roasted vermicelli and boil for 5-6 minutes until soft.
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Add 2 glasses of hot milk to the boiled noodles and put on low heat. Meanwhile, add the thyme and black pepper and check the salt.
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When your soup thickens, take it off the heat and let it rest for 4-5 minutes.
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For the sauce, heat the butter in a sauce pan and add red pepper flakes, take it off the heat when the oil starts to bubble. Serve the soups you have divided into bowls hot, by drizzling pepper butter sauce on them. Bon Appetit!
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Note: You can use beef or chicken stock or bouillon for a more intense flavor.
55 Min
