Each of us since childhood remembers the taste of delicate and fragrant milk soup.
This dish was prepared in ancient Rome, and it was a symbol of reconciliation.
This soup will appeal to both adults and children.
Milk soup in a slow cooker - the basic principles of preparation
Many young housewives complain that they can’t cook in any way a delicate, tasty and fragrant milk soup with vermicelli. Either the vermicelli will boil, then the milk will burn, but in the end it turns out more porridge than soup.
A slow cooker will save you from all these troubles. Milk will not burn and run, and the noodles will not boil. Milk soup in a slow cooker with noodles is rich and aromatic, due to the fact that the dish is cooked with the lid closed.
Vermicelli or pasta is placed in boiling or cold milk.
Pour milk into a multicooker saucepan, add vermicelli, add sugar and salt, mix and close the lid. Prepare milk soup in a slow cooker with pasta in the mode "Milk porridge" or "Soup". As a rule, time is set automatically.
So that the soup does not turn out to be greasy, the milk is diluted with water. For flavor, vanillin can be added to the soup. Ready soup is poured into plates and served by adding oil to each piece.
Recipe 1. Milk soup in a slow cooker with vermicelli
Ingredients
half a liter of milk;
40 g granulated sugar;
a piece of butter;
80 g Vermicelli cobwebs.
Cooking method
1. Pour milk into the saucepan of the multicooker. Boil it, choosing any mode convenient for you. It is better to do this in the "Multipovar" mode, setting the temperature to 160 C. Set the time for five minutes.
2. Add a slice of butter, granulated sugar and vermicelli to boiling milk. Shuffle.
3. Activate the Milk Porridge program for seven minutes. When setting time, focus on the variety of vermicelli. As a rule, the package gives recommendations on how much to cook this particular variety. Mix the prepared milk soup and pour into deep plates.
Recipe 2. Milk soup in a slow cooker with pasta
Ingredients
liter of whole milk;
soft butter;
granulated sugar;
durum wheat pasta;
table salt.
Cooking method
1. Lubricate the walls of the multicooker bowl with soft butter.
2. Pour chilled milk into the bowl. We put in it a piece of butter, granulated sugar and table salt. Mix well and pour the pasta. Mix again.
3. Close the lid of the unit, activate the mode "Milk porridge" or "Soup". Set the timer for 25 minutes.
4. At the end of the program, open the lid and mix thoroughly. Close the lid again and leave the soup for ten minutes to insist.
Recipe 3. Milk soup in a slow cooker with potatoes
Ingredients
700 ml of drinking water;
four potatoes;
200 ml of milk;
salt;
butter - 50 g.
Cooking method
1. Peel and wash the potato tubers well. Chop them with bars.
2. Pour water into the multicooker bowl and boil it. Dip the potatoes in boiling water, salt and close the lid. Activate the “Soup” function for a quarter of an hour.
3. Heat the milk slightly in a saucepan. Pour it into the bowl and continue cooking in the same mode for another ten minutes.
4. As soon as the beep sounds, open the lid, mix the soup and close the lid again. Leave the soup in the slow cooker for another ten minutes.
Recipe 4. Milk soup in a slow cooker with rice
Ingredients
butter;
1 liter of milk;
80 g round grain rice;
a pinch of table salt;
50 g of granulated sugar.
Cooking method
1. By my rice, constantly changing water, achieving its transparency.
2. Put the rice in the crock pot. Salt and add sugar to it.
3. Pour rice cereal with milk. In principle, you can lay products in any order, this will not affect the result in any way.
4. Stir the contents of the saucepan so that the rice does not form lumps.
5. Cover and lock the lid. We activate the function "Porridge" or "Soup". Time is usually set automatically. But if this is not the case on your slow cooker, then set it manually for 25 minutes.
6. Pour the hot soup onto the plates, put a piece of butter in each.
Recipe 5. Milk soup in a slow cooker with zucchini and turnips
Ingredients
liter of pasteurized milk;
30 ml of sunflower oil;
turnip - 100 g;
50 g butter;
150 g squash;
vermicelli - 100 g;
100 g leek;
50 g of vermicelli;
five potatoes;
70 g of beet tops.
Cooking method
1. Peel the zucchini, potatoes and turnips and wash them well under the tap. Cut the vegetables into thin slices. Rinse the leek and chop the rings.
2. Pour water and milk into the multivacry saucepan, mix and bring to a boil, turning on the optimal mode for your multicooker.
3. We spread all the vegetables in a preheated pan with oil and pass until golden brown.
4. Transfer the fried vegetables to boiling milk, mix and bring to a boil again. Add the vermicelli, mix and continue cooking for another ten minutes in the "Soup" mode.
5. Rinse the tops of young beets and boil them slightly. Cut into strips. Open the lid and put the tops in the soup a couple of minutes before being ready.
6. We put hot milk soup on plates and put a piece of butter in each.
Recipe 6. Milk soup in a slow cooker with dumplings
Ingredients
a piece of butter;
four glasses of milk;
salt;
two eggs;
80 g of flour;
four potatoes.
Cooking method
1. Peel the potatoes from the peel, wash it and boil it. Then pour water and cool. We wipe the boiled vegetable through a sieve. We combine the potato mass with flour, butter, and egg yolks. Knead the mass thoroughly. Beat the whites separately until light foam. Add them to the potato mass and knead the dumpling dough.
2. Boil vermicelli in boiling, salted water, following the recommendations on the packaging. We recline in a colander to glass water.
3. Pour milk into the bowl of the multicooker and bring it to a boil in any mode.
4. Open the cover. We pluck small pieces of dough and put them in hot milk. Mix. We turn on the mode "Milk porridge" for ten minutes. Close the lid. Five minutes later, pour vermicelli into the soup, mix and cook until the sound is heard. Serve hot soup with toast.
Recipe 7. Coconut milk multicooker soup
Ingredients
coriander;
Coconut milk - 400 ml;
50 g bean sprouts;
25 ml of vegetable broth;
chilli;
50 ml of fish sauce;
green onion;
125 g shiitake mushrooms;
tiger shrimp - 200 g;
150 g of rice vermicelli;
100 g of Chinese cabbage.
Cooking method
1. Pour coconut milk into the crock-pot. Add broth and fish sauce to it. Put the mushrooms. Close the lid and bring to a boil in the "Soup" mode.
2. Chinese cabbage is finely chopped. We wash green onions with tiny ringlets. We clear the chili pepper from seeds and stalk. We chop it very finely.
3. Open the lid of the multicooker and put in the bowl of Chinese cabbage, tiger prawns and noodles. Close the lid and cook for about three minutes. Add chili, coriander and bean sprouts. Mix and cook for the same amount of time.
Recipe 8. Milk soup in a slow cooker with champignons
Ingredients
300 g of champignons;
vegetable oil;
four potato tubers;
liter of milk;
bulb;
tray of processed cheese;
large carrot.
Cooking method
1. Peel the champignons from the film, cut the legs, put on a colander and rinse. Dry lightly on a linen napkin. Cut the mushrooms into quarters. Peel the potato and cut into thin slices.
2. Put the mushrooms in the bowl of the multicooker, fill them with water and close the lid. Turn on the soup program. As soon as the mushrooms boil, salt them and pour in the milk. Add potatoes and mix. Close the lid and continue cooking for 20 minutes.
3. Peel and wash the carrots and onions. Finely chop the onion, and grate the carrots coarsely. Sauté the vegetables in hot oil until light brown.
4. Transfer the vegetable frying to the soup. Five minutes before cooking, open the lid and add the cream cheese, stirring constantly, until it is completely melted. Leave the soup for ten minutes in the "Warm-up" mode. Arrange the hot soup on plates and sprinkle with fresh herbs.
Slow Cooker Milk Soup - Tips and Tricks
If possible, make soup only with fresh, homemade milk.
If you want the soup to be dietary, dilute the milk in half with water.
Milk soup can be cooked with any pasta, but it is better to use products from durum wheat.
You can pre-boil the noodles, and add it at the end of cooking.
In some cases, the pasta is not boiled at all, but simply poured with water and left for 12 hours. Then add to boiling milk, and cook for a couple of minutes.
