Milk soup with potatoes and vegetables - light vegetable soup with milk. This is the first dish I associate with the school cafeteria - I remember well the plates with milk in which pieces of vegetables swam. For some reason, almost all classmates handed the soup back intact, but I liked it with my girlfriend. When I grew up and began to cook, I remembered the school recipe, I decided to improve it a little. It is important to prepare a delicious base, something like a liquid bechamel sauce or, as it is also called, white sauce. Milk with butter and flour never forms foams, and this is because of them, damned, many have disliked this milk soup!
Vegetables, before adding to the base soup, you need to priput - boil until half cooked. This does not apply to tender green vegetables - peas and Brussels sprouts, which can be added already in boiling milk. Bright green peas and cabbage disappear during long cooking, the vegetables become brownish-green and look unappetizing.
My grandmother also cooked a similar dish, but added boiled beans to it and managed without exotic ingredients such as Brussels sprouts. By the way, the milk in the village was fresh, the cream was not removed from it, so the milk soup turned out to be just the most delicious.
- Cooking time: 30 minutes
- Servings: 5
Ingredients for milk soup with vegetables
- 1 l of milk;
- 30 g butter;
- 20 g wheat flour;
- 100 grams of Brussels sprouts;
- 120 g of green peas;
- 180 grams of potatoes;
- 80 g carrots;
- 1/3 of nutmeg;
- salt.
Method of making milk soup with vegetables
For cooking milk soup with potatoes and vegetables, first prepare the vegetables. Cut the peeled potatoes into small cubes, throw in a saucepan. For soups, I advise you to use potatoes that do not boil soft, for example, “belongings”.
We add carrots cut into thin slices to the potatoes, pour hot water. Boil vegetables until half cooked, it will take 5-7 minutes.
We fold the stewed vegetables on a sieve so that the glass is water. By the way, I do not advise vegetable broth to pour out - this is the basis for a vegetarian sauce.
In a skillet, melt the butter, add wheat flour. Fry the flour on low heat until golden brown, stir. Next, pour some milk into a saucepan, mix the milk with the fried flour with a whisk, pour in the rest of the milk, bring to a boil.
Toss stewed vegetables, cabbage brussels sprouts and green peas into a saucepan. Cook on low heat for 10 minutes after boiling, salt to taste.
1/3 of nutmeg is rubbed into a saucepan at the end of cooking. Carefully add nutmeg to the dishes, it has a sharp taste, so if you overdo it, you can spoil everything.
Pour milk soup with vegetables into plates, decorate with fresh greens if desired. Serve hot on the table. Enjoy your meal.
Milk soup with vegetables is an easy dietary dish that can be prepared for children. Kids don't like spices very much, so it's best to do without nutmeg, and boiled vegetables can be gently kneaded with a fork.
