Each of us since childhood remembers the taste of a delicate and aromatic milk soup.
This dish was cooked 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 - basic principles of cooking
Many young housewives complain that they have no way to cook a delicate, tasty and flavorful milk soup with noodles. That the noodles will boil, then the milk will burn, but in the end it turns out more like porridge than soup.
Multicooker will save you from all these troubles. Milk will not burn and will not run away, and the noodles will not fall apart. Milk soup in a crock-pot with noodles is rich and fragrant, thanks to the fact that the dish is cooked with the lid closed.
Vermicelli or pasta lay in boiling or cold milk.
Pour the milk into the saucepan of the multicooker, pour in the noodles, add sugar and salt, mix and close the lid. Prepare milk soup in a slow cooker with pasta in the “Milk porridge” or “Soup” mode. As a rule, time is set automatically.
To make the soup not fat, milk is diluted with water. For aroma, vanillin can be added to the soup. The finished soup is poured into plates and served, adding to each piece of butter.
Recipe 1. Milk soup in a slow cooker with noodles
Ingredients
- half a liter of milk;
- 40 grams of granulated sugar;
- a piece of butter;
- 80 g of spiderweb vermicelli.
Method of preparation
1. Pour milk into the crock-pot. Boil it by selecting any mode that is convenient for you. It is better to do this in the “Multipovar” mode by setting the temperature to 160C. Set the time to five minutes.
2. In a boiling milk, add a piece of butter, granulated sugar and noodles. Stir.
3. Activate the Milk Porridge program for seven minutes. Setting the time, focus on the type of vermicelli. As a rule, recommendations are given on the package for how much this variety should be boiled. Stir the ready-made milk soup and pour it into deep plates.
Recipe 2. Milk soup in a slow cooker with pasta
Ingredients
- liter of whole milk;
- soft butter;
- granulated sugar;
- pasta from durum wheat;
- salt.
Method of preparation
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 sprinkle with pasta. Stir once again.
3. Close the unit cover, activate the “Milk porridge” or “Soup” mode. 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 infuse.
Recipe 3. Multicooker milk soup with potatoes
Ingredients
- 700 ml of drinking water;
- four potatoes;
- 200 ml of milk;
- table salt;
- butter - 50 g.
Method of preparation
1. Peel and wash potato tubers well. Chop them in bars.
2. Pour water into the bowl of the multicooker 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 skillet. Pour it into the bowl and continue cooking in the same mode, another ten minutes.
4. As soon as the beep sounds, open the lid, stir the soup and close the lid again. Leave the soup to infuse in the slow cooker for another ten minutes.
Recipe 4. Milk soup in a slow cooker with rice
Ingredients
- butter;
- 1 l milk;
- 80 g round grain rice;
- pinch of table salt;
- 50 grams of granulated sugar.
Method of preparation
1. My rice, constantly changing the water, ensuring its transparency.
2. Put the rice in a crock-pot. We salt and add sugar to it.
3. Fill the rice cereal with milk. In principle, you can lay products in any order, it will not affect the result. 4. Stir the contents of the saucepan so that the rice does not form lumps.
5. Close and lock the lid. Activate the function “Porridge” or “Soup”. Time is usually set automatically. But if it is not so on your multicooker, then set it manually for 25 minutes.
6. Pour hot soup in plates, put a piece of butter in each.
Recipe 5. Milk soup in a slow cooker with zucchini and turnip
Ingredients
- liter of pasteurized milk;
- 30 ml of sunflower oil;
- turnips - 100 g;
- 50 g butter;
- 150 g zucchini;
- vermicelli - 100 g;
- 100 g leeks;
- 50 g vermicelli;
- five potatoes;
- 70 g beet tops.
Method of preparation
1. Peel zucchini, potatoes and turnips and wash them well under the tap. Cut vegetables into thin bars. Leek rinsed and shred rings.
2. Pour water with milk into the multivacry saucepan, stir and bring to a boil, turning on the optimum mode for your multicooker.
3. Put all the vegetables in a preheated pan with butter and pass until golden brown.
4. We shift roasted vegetables in boiling milk, mix and bring to boil again. Add vermicelli, mix and continue cooking for another ten minutes in the “Soup” mode.
5. Rinse the beet topper and boil slightly. Cut into strips. Open the lid and put the tops in the soup for a couple of minutes until done.
6. Lay the 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 flour;
- four potatoes.
Method of preparation
1. We peel potatoes, wash them and boil them. Then pour in water and cool. We rub the boiled vegetable through a sieve. Potato mass combine with flour, butter and egg yolks. Stir the mass thoroughly. Squirrels separately whisk until light foam. Add them to the potato mass and knead the dough for dumplings. 2. Boil vermicelli in boiling, salted water, adhering to the recommendations on the package. Fold in a colander to glass the water.
3. Pour the milk into the multicooker bowl and bring it to a boil in any mode.
4. Open the lid. Pinch off small pieces of dough and put them in hot milk. Stir. Turn on the “Milk porridge” for ten minutes. Close the lid. After five minutes, pour the vermicelli into the soup, stir and cook until the beep sounds. Serve hot soup with toast.
Recipe 7. Milk soup in a multicooker with coconut milk
Ingredients
- coriander;
- coconut milk - 400 ml;
- 50 g bean sprouts;
- 25 ml vegetable broth;
- chili;
- 50 ml of fish sauce;
- green onions;
- 125 grams of shiitake mushrooms;
- tiger shrimp - 200 g;
- 150 g of rice vermicelli;
- 100 g Chinese cabbage.
Method of preparation
1. In a saucepan multicooker pour coconut milk. Add to it broth and fish sauce. Put the mushrooms. Close the lid and bring to a boil in the “Soup” mode.
2. Chinese cabbage thin shred. Green onions washed and crumbled with small rings. Peel chili peeled seeds and stalk. Finely chop it.
3. Open the multicooker lid and lay Chinese cabbage, tiger prawns and noodles in the bowl. Close the lid and cook for about three minutes. Add chili, coriander and bean sprouts. Stir and cook for the same amount of time.
Recipe 8. Milk soup in a multicooker with champignons
Ingredients
- 300 g of champignons;
- vegetable oil;
- four potato tubers;
- liter of milk;
- onion;
- tray of processed cheese;
- large carrot.
Method of preparation
1. Clean the champignons from the film, cut the legs, put on a colander and rinse. Lightly dry on a linen napkin. Cut the mushrooms into quarters. Peel the potatoes and cut them into thin strips. 2. Put the champignons in the multicooker bowl, 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 onion. Crumble onion finely, and grate the carrot. Fry the vegetables in hot oil until light brown.
4. Put the vegetable fry in the soup. Five minutes before readiness, open the lid and add the melted cheese, stirring constantly, until it melts completely. Leave the soup for ten minutes in Preheat mode. Spread hot soup in plates and sprinkle with fresh herbs.
Milk soup in a slow cooker - tricks and tips
- If possible, cook the soup only from fresh, homemade milk.
- If you want the soup to turn out 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 made from durum wheat.
- Vermicelli can be pre-boiled, and add it at the end of cooking.
- In some cases, macaroni is not boiled at all, but simply filled with water and left for 12 hours. Then add to boiling milk, and cook a couple of minutes.
