Everyone knows that soups are healthy but milk soups are particularly so. They not only prepare the digestive system for the main course but are also a rich source of vitamins.
This is why it's important to learn how to prepare milk soups; here we've chosen 3 of the easiest recipes:
Milk Soup with Potatoes and Zucchini
Ingredients: 5 cups milk, 2 zucchini, 5 potatoes, 2 1/3 tbsp butter, several bunches of dill, several bunches of parsley, salt and black pepper to taste, croutons for garnishing.
Preparation: Put the washed, peeled and diced potatoes and zucchini in salted boiling water, so they're covered. After they soften, add the milk, butter, finely chopped herbs and spices, salt and pepper to taste. Once the milk warms up, the soup is ready to serve along with the croutons prepared beforehand.
Milk Soup with Rice and Aromatic Herbs
Ingredients: 4 cups milk, 2 tbsp butter, 1 egg, 3 tbsp rice, 1 onion head, 1 carrot, a slice of celery, a slice of parsnip, several bunches dill, several bunches parsley, salt and black pepper to taste.
Preparation: Saute the finely chopped carrot, onion, celery and parsnip in half of the butter, then pour in a little water. Add the rice and saute everything on low heat until the ingredients are fully cooked. Beat the egg in the milk and pour this mixture into the cooked vegetables. Once everything heats up enough, add the finely chopped dill and parsley, the rest of the butter and season the soup with salt and black pepper to taste.
Milk Soup with Tomatoes
Ingredients: 2 cups milk, 23 oz tomatoes, 1 1/3 tbsp vermicelli, 1 1/3 tbsp butter, several bunches of basil, salt and black pepper to taste.
Preparation: Wash the tomatoes, peel and dice them. Put them in boiling salted water, boil until softened, then add the vermicelli, butter and milk to them. Once the vermicelli is ready (make sure the milk doesn't boil out of the pot), remove the soup from the stove and season with salt, black pepper and finely chopped basil.
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