You can argue for a long time about the benefits and harms of butter, but the fact that in small quantities it significantly decorates dishes is an obvious fact. It is traditionally added to porridges, and it will also be very useful in a classic milk soup with vermicelli.
Ingredients
- Milk - 3 glasses
- Vermicelli - 1 glass
- Sugar - 1.5 tsp.
- Butter - 20 g
- Salt - 1 pinch
- Cinnamon - 1 wand
Step-by-step cooking recipe
Mix dry vermicelli with softened butter and lightly fry.
Pour in half the milk, bring to a boil, add salt, sugar and cinnamon.
Boil for 5 minutes, pour in the remaining milk, bring to a boil and cook for another 5 minutes on low heat.
Remove the cinnamon stick and let the milk soup brew for a couple of minutes.
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