Milk soup with noodles is a wonderful nutritious breakfast for the whole family, which successfully replaces cereals, it is a healthy, sparing lunch or dinner for people on health diets and for weight loss. Milk soups are recommended in many nutrition systems for people suffering from diseases of the digestive system. This is probably one of those dishes about which we can say that there is practically no harm from them, but only one benefit. Except in cases of lactose intolerance.

For many, it is no secret that milk soup with vermicelli is considered more of a children's dish. Suffice it to recall its stable presence in the menu of kindergartens. And there is a completely logical explanation for this, it is useful and children love it. After all, most of it is a sweet soup.

Adults may well cook it without sugar if it suits their taste or the dish should be as dietary as possible. You can also use low fat milk.

Milk vermicelli soup recipe

To prepare vermicelli milk soup, you will need for one serving:

• milk - 1 glass,
• small vermicelli for soups - 1 tablespoon,
• water - 20-30 grams,
• butter - a teaspoon,
• salt, sugar to taste.

Multiply these components by the number of family members who will eat the soup.

Cooking:

It would seem that milk soup with vermicelli is the simplest dish and there are no difficulties in its preparation. So it is, but I will share with you a few little secrets that are sure to come in handy and make it easier to prepare this soup.

Small and thin soup vermicelli are most suitable for soup. Sometimes it is also called "spider line". This vermicelli is distinguished by the fact that it cooks very quickly, which reduces the cooking time of the soup to almost ten minutes. Who wouldn't love a quick breakfast like this when the whole family is rushing to school and work.

If you use just such vermicelli, then the recipe is simple:

1. Pour some water into the bottom of a saucepan or ladle. This is done so that the milk does not burn.
2. Pour the milk into the water and heat it until it is about to boil.
3. As soon as bubbles begin to actively rise from the bottom, but extensive foam from boiling has not yet formed, lay the vermicelli.
4. Reduce heat and simmer while stirring for about 3 minutes.
5. In the process, add sugar and a pinch of salt. The salt helps to balance the flavor of the soup without making it salty. Add sugar according to your preference. This is easy to understand by how sweet you like to drink tea or coffee, for example. If you put two teaspoons in a cup of tea, then in a glass of milk in soup, you can put the same amount.
6. 3-5 minutes after laying the vermicelli, remove the saucepan from the heat, put butter in the soup and cover with a lid. Let the milk soup stand for 5 minutes, maximum 10 minutes. During this time, the vermicelli will finally soften and become saturated with milky taste.
7. Milk soup can be served on the table. Eat it warm.

By the way! I don’t know about your childhood, but mine had such wonderful pasta as flowers. My mother often cooked us milk soups and chicken broths with these little flower noodles. If now you find these flowers in the store, then feel free to cook milk soup with them according to the recipe with vermicelli. They also boil very quickly and are sure to please the children.

Milk soup with pasta

There are slight differences in how milk soup is prepared with other pasta. Unlike thin vermicelli, which cook in minutes, other pasta, noodles, or even spaghetti take a lot longer to cook. And milk, alas, is not a product that can be boiled for a long time without consequences.

For this reason, the recipe for making milk soup will look different. The proportions of the products remain the same.

1. First of all, you need to cook the pasta for the soup. Almost any kind of pasta can be used. Long noodles and spaghetti can be broken into short pieces during cooking. Boil it until it is almost done, when there is just a little bit left until the final softness.
2. Pour water into a separate saucepan, and then milk. Warm it up.
3. Before the milk boils, transfer the pasta to the milk and continue to cook for a few more minutes, stirring constantly. Don't forget to drain the excess water from the cooked pasta so the milk soup doesn't become watery.
4. Add salt and sugar to taste. When the pasta is ready, put the oil, remove from the stove and cover with a lid. Let it brew for five minutes and you can serve.

Just like vermicelli milk soup, it is best eaten warm. So it's much tastier.

Milk soup with noodles is a dish that, due to its healthy composition and quick preparation, is ideal for baby food, eating by the elderly and those who follow their figure. To make the dish as tasty and healthy as possible, it must be prepared according to proven recipes and use only high-quality products (vermicelli from durum wheat).

The classic milk soup is cooked with thin vermicelli, which is also called "Gossamer". To interest children, you can use thin pasta in the form of technology, letters, numbers, stars, etc.

Milk soup with vermicelli is a wonderful nutritious breakfast for the whole family.

Proportions of products for milk soup with vermicelli:

• 1000 ml of milk;
• 100 g of vermicelli;
• sugar to taste;
• 3 g salt.

Recipe step by step:

1. Rinse a heavy-bottomed pot, such as stainless steel, with cold water. Then pour milk into it and heat to a boil, constantly making sure that it does not run away. For milk soups, it is better not to use skimmed milk, since the body simply needs fats to absorb the calcium and vitamins contained in it, which are not enough in a skimmed product.
2. After boiling milk, reduce the fire and pour vermicelli in small portions, continuously stirring the contents of the pan. This will prevent the pasta from sticking together into one lump.
3. A couple of minutes before the vermicelli is ready, sweeten the soup with sugar to taste and add a pinch of salt, which in this case will act as a natural flavor enhancer, so it should be added.

How to cook in a slow cooker?

It is very simple and quick to cook milk soup with noodles in a slow cooker using the appropriate option.

For its preparation it is necessary to prepare:

• 4 multi-glasses of milk or 2 multi-glasses of water and 2 multi-glasses of milk;
• 1.5 multi-cups of vermicelli;
• 50 g of sugar;
• 30 g butter;
• 3 g salt.

Sequencing:

1. If you cook soup in devices equipped with the “Milk porridge” function, then it will be enough just to put all the ingredients in an electric saucepan, close the lid and start the corresponding program.
2. If the required option is not available among the available programs, the cooking algorithm will change slightly. First you need to boil milk (or milk with water). This can be done with the functions "Fry", "Multi-cook" or "Soup".
3. Put the vermicelli, salt, sugar and butter into the boiled milk, cover with a lid and cook further. For the multicooker "Polaris" 7-10 minutes in the "Multipovar" mode at 110 degrees. In the devices of the Panasonic company - one minute "Steam cooking" and keep it on heating for another 7-10 minutes.

Hearty soup with vermicelli and potatoes

The ratio of vermicelli and potatoes with liquid given in this recipe allows you to get a medium-thick first course, so the cooked soup should be eaten immediately after cooking, otherwise it will thicken a lot.

Every mother knows the recipe for a delicious and healthy first course.

List of required ingredients:

• 1000 ml of milk;
• 500 ml of water;
• 350 g potatoes;
• 150 g of vermicelli;
• salt to taste.

Cooking method:

1. Peel potato tubers and chop into small cubes. Put the vegetable in a saucepan, cover with water and cook until soft. Since vegetables are very poorly boiled in milk, to prepare milk soup, they are first boiled in water and only after that milk and other ingredients are added.
2. In a separate bowl, heat the milk almost to a boil, but do not boil. When the potatoes are cooked, pour hot milk into the pan, add the vermicelli and cook until fully cooked.
3. Salt the almost ready soup and appease with spices as desired.

With the addition of pumpkin

This healthy soup can have a different consistency, thinner or thicker, which will look like porridge. Everything will depend on the ratio of pumpkin and milk, which each housewife can choose at her discretion.

The basic proportions of the ingredients will be as follows:

• 240 g pumpkin pulp;
• 1200 ml of milk;
• 50 g vermicelli "Spider line";
• salt, sugar, cinnamon and nutmeg to taste;
• butter in portions for serving.

How to cook milk soup with pumpkin:

1. Randomly cut the pumpkin pulp, peeled from seeds and peel, put it in a bowl, pour water so that it only covers the vegetables, and put it on the stove.
2. When the pumpkin is absolutely ready, it should be mashed. This can be done with a blender, potato masher or by rubbing through a sieve.
3. The resulting orange puree should be diluted with hot milk to the desired density, put vermicelli into it, add sugar and spices to taste. After the vermicelli is cooked, the soup can be served.
4. When serving, put a small piece of butter in each plate.

Milk soup with noodles for a child

From the first days of life, milk is indispensable in the children's diet. Over time, cow's or goat's milk comes to replace mother's milk. It often happens that the older the child becomes, the less pleasure he drinks milk. In this case, mothers go to different tricks.

Milk soup can be seasoned with a couple of spoons of your favorite jam or fresh berries.

For example, you can cook a delicious soup from milk and vermicelli by taking:

• 1000 ml of milk;
• 75 g of vermicelli;
• 25 g butter;
• salt and sugar to taste.

Progress:

1. Place two pans on the stove: one with water and the other with milk. As soon as the water boils, salt it a little and boil the vermicelli in it until half cooked. Depending on the instructions on the package, this may take 3 to 5 minutes.
2. Then put the vermicelli in a colander and rinse thoroughly with hot water so that they do not stick together. When the liquid drains well, transfer the pasta to the boiled milk.
3. Add sugar and butter to the milk as well. Boil the soup until the vermicelli is ready. This first course should be served hot.

Italian chicken soup with vermicelli

For most, vermicelli milk soup is a sweet dessert that has become the first course, but in Italy, chicken soup with a rich creamy taste, cooked with water, milk and cream, is very popular.

Italian soup is obtained with a rich creamy taste.

To weld it, you need to take:

• 1000 ml chicken broth;
• 150 ml of heavy cream;
• 45 ml of milk;
• 450 g chicken fillet;
• 150 g canned corn kernels;
• 120 g of vermicelli;
• 30 g corn starch;
• salt and black ground pepper to taste.

Procedure:

1. Pour the broth and cream into a saucepan of a suitable volume, put the chicken fillet cut into thin strips into this mixture. Bring to a boil and cook for twenty minutes.
2. Boil the vermicelli in a separate saucepan in a sufficient amount of salted water until half cooked. Cooking time will depend on what is indicated on the package. Throw the vermicelli in a colander, rinse and transfer to the chicken fillet.
3. Next, mix cold milk with starch and add to the soup in a thin stream. Then add corn, salt and cook for a few minutes until the vermicelli is ready. Serve warm, seasoned with black pepper on top.

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At what age should flour products be introduced into the diet? Up to a year for children, of course, it is not recommended to give vermicelli, nutritionists are categorical in this. Despite the fact that flour products contain many substances that are so necessary for the human body, a small children's stomach may not digest them. On the shelves you can find special crushed pasta, but even they need to be introduced into the diet of a baby up to a year only with the permission of the doctor.

• • traditional;
  • calcined;
  • vegetable;
  • medical;
  • with the addition of cereal germs.

Cooking is recommended from vermicelli made from durum wheat. Why? It is rich in amino acids, proteins and carbohydrates. It is not recommended to use recipes with flour products for overweight children of any age - this can slow down their overall development and physical skills.

How often can you cook meals for children with flour products after a year? Nutritionists recommend doing this no more than twice a week. It is also forbidden to cook instant pasta, they have been pre-treated, during which a significant part of the nutrients is lost.

Vermicelli

milk soup

Recipes for children are very diverse, but such a milk soup is worth preparing, the combination of milk and flour products will bring double benefits.

Ingredients:

• • 200 g in vermicelli;
  • 7 tablespoons of water;
  • 250 mils of milk;
  • a pinch of salt;
  • sugar to taste.

Cooking:

Boil water with salt, immediately, stirring, add flour products. Stirring occasionally, cook until all the liquid has boiled away. Pour sugar, pour milk. Bring to a boil and immediately remove from heat. Keep under the lid for a few minutes, the milk vermicelli will become softer.

How to cook milk soup with vermicelli

Chicken soup

Both chicken and milk soup should be cooked before serving, even if the recipes advise doing it ahead of time. Pasta tends to swell in liquid and lose its shape and appearance. After a few hours, milk or chicken soup will be like porridge, which the child will probably not like.

Ingredients:

• • a little less than a liter of water;
  • 200 grams of chicken meat;
  • 10 grams of salt (you can take iodized);
  • 40 grams of small vermicelli (cobwebs);
  • 2 potatoes;
  • 60 grams of carrots;
  • 1/2 onion;
  • some greenery;
  • 25 grams of butter or vegetable oil.

Cooking:

Put the meat in boiled water, and after boiling again, remove the foam. Cook until half cooked, put potatoes (in small pieces). Peel the carrots and onions, chop them before sending them to the stewing pan. Add oil and some water to them.

After the potatoes are almost cooked, put flour figures, fry, bring to taste with salt, add chopped greens. After 5 minutes, remove the finished soup from the stove. If the child is under two years old and does not chew food well, you can take out the potatoes, mash them and send them back to the soup. When serving, the meat is also pre-chopped.

How to make Chicken Vermicelli Soup

Egg with vermicelli

If milk or chicken soup can be prepared for children immediately after a year, then such recipes are best used no earlier than two years. Nutritionists recommend introducing food cooked in a pan into the menu gradually, in small portions.

Ingredients:

• • 200 g in vermicelli (can be cooked in advance);
  • 1 egg;
  • a spoonful of butter.

Cooking:

Melt the butter in a pan without boiling. Put the figures, stirring often, warm up well. Beat in the egg (you can grind it in a cup beforehand), evenly pour over the pasta and mix well.

Season with a little salt while continuing to stir. Serve to your child, garnished with tomato slices.

Fried vermicelli with egg

Casserole "Favorite"

Ideal for breakfast for children after a year. Meat can be taken from any bird, but if you look at similar recipes, then turkey is most often recommended there.

Ingredients:

• • 250 grams of vermicelli;
  • 350 grams of boiled chicken meat;
  • 80 mils of broth or milk;
  • 3/4 small onion;
  • 1 egg;
  • iodized salt;
  • 20 mils olive or sunflower oil.

Cooking:

Boil flour products in lightly salted water until tender. It is not necessary to rinse with cold water, you can sprinkle with oil, which will not allow the figures to stick together. Grind the meat through a meat grinder with small grates. If the grates are large, you can do this process twice, especially if the dish is being prepared for the child immediately after a year.

Chop the onion into cubes and send to a frying pan with oil. Cook until translucent (for babies under 2 years old, simply simmer in water). Combine onion with minced meat. In a small container, mix products and onion-meat mass. Grind the egg with broth or milk. Fill the form with the prepared mixture of pasta and meat, pour the egg mass.

Before putting the semi-finished product into a baking dish, grease it with oil, sprinkle generously with breadcrumbs. Cook the casserole in the oven, not forgetting to sprinkle with butter or sour cream before sending it for baking.

Pasta casserole with minced meat

Cheese and milk yummy

You need to cook for children only from fresh organic products, no matter what recipes are used.

Ingredients:

• • 20 grams of vermicelli;
  • 65 grams of milk;
  • 10 grams of cheese;
  • 5 grams of butter;
  • 8 grams of sugar.

Cooking:

Boil flour products in milk until ready. Cool slightly before adding butter and sugar. Put nicely on a plate, sprinkle with cheese (chopped on a grater). This dish is usually served with a fruit jelly or a milkshake.

Simple recipes will help you prepare healthy meals for children quickly and without much hassle. Do not forget that it is better not to include flour products in the diet until the year. It is better to cook a simple chicken soup with vegetables, milk porridge is also recommended.

Video: Macaroni and cheese

Required Ingredients:

• 300 ml milk
• 40 grams of pasta
• a tablespoon of butter
• a teaspoon of sugar
• a pinch of salt

Many mothers are wondering what to cook for their baby as a first course. This role can be played by various milk soups with pasta, cereals, noodles. Such soups are used in many national cuisines and are ideal for. Milk soups are very simple to prepare and cook quite quickly. They should not be stored in the refrigerator for a long time, so it is recommended to cook for one day and in small portions. You can use them at any time of the day.

Milk soup with pasta - Recipe:

It is better to take medium-sized pasta, so the soup will look more appetizing and it is more convenient for the child to eat it. It can be stars, rings, letters.

First, boil the pasta in salted water for 5 minutes.

then thrown into a colander to glass the water.

In another saucepan, milk is brought to a boil with the addition of salt and sugar, and pasta is released there. Cook for 5 more minutes.

After the milk soup with pasta is removed from the stove, you need to add butter to it and let it brew.

Recipe 1: Milk Vermicelli

This is the most popular and simple dish from childhood. His recipe has remained unchanged for many years, and the taste is remembered from the first time for a lifetime.

You will need:

• Water - 500 ml
• Milk - 1.5 l
• Thin vermicelli - 6 tbsp. l.
• Butter - 30 g
• Salt and sugar - to taste

Cooking:
Boil water, add vermicelli and cook until tender. Then drain the vermicelli into a colander. Bring the milk to a boil. After that, pour the vermicelli into the milk and cook over low heat for another 3-4 minutes. Add butter, salt and sugar to taste.

Recipe 2: Hearty Milk Soup with Potatoes

This milk soup is a real find for little gourmets. Sufficiently satisfying, it will warm and add strength to active fidgets. At the same time, the soup itself is “not boring”: the dish will entertain children, who will be happy to catch crackers from it, imagining a fabulous flotilla on a plate.
You will need:

• Water - 500 ml
• Milk - 500 ml
• Potatoes - 4 pcs.
• Butter - 3 tbsp. l.
• Salt - to taste
• Grated cheese and / or croutons - as a decoration

Cooking:
Peel the potatoes and place in cold water for half an hour. Dry the soaked potatoes and grate on a coarse grater. Pour the grated potatoes with water, bring to a boil and cook for 5-7 minutes. Then add milk and simmer for another 10 minutes over low heat. Before serving, add butter, salt and garnish each serving with grated cheese and croutons.

Recipe 3: Milk soup with dumplings

You will need:

• Water - 1 glass
• Milk - 1 glass
• Manna groats - 1 tbsp. l.
• Butter - 1 tbsp. l.
• Egg - 1 pc.
• Sugar - 1 tsp
• Flour - 1/2 tbsp. l.
• Salt - to taste

Cooking:
Prepare the dumplings separately: boil half a glass of water, add butter and a pinch of salt. Pour semolina into the water and cook like regular porridge.
To continue cooking the dumplings, cool the semolina mass, add a beaten egg and half a tablespoon of flour there. Mix everything thoroughly. Pour the second half of a glass of water, milk and sugar into a separate pan. Bring to a boil.
Next, add one teaspoon of semolina to the boiled sweetened milk. Make sure that the semolina lumps do not stick together with each other. Boil the soup until the dumplings float to the surface.
At first glance, it may seem that this soup is very difficult to cook. But, having prepared it only once, you will want to pamper your baby with this wonderful dish again and again.

Recipe 4: Vegetable colors for the little ones

The delicate milk and vegetable taste of the dish teaches the baby to plant foods from a very early age. So that this soup does not get bored, you can vary the composition of vegetables or their consistency. Some prefer pureed food, and by adding less liquid, you can turn this dish into a vegetable puree.
You will need:

• Water - 1/2 cup
• Milk - 1/2 cup
• Potato - 1 pc.
• Carrot - 1 pc.
• Broccoli and/or cauliflower - a few florets
• Butter - 1 tsp
• Salt - on the tip of a knife

Cooking:
Chop the cabbage into small pieces. Cut the carrots and potatoes into thin strips, fill the vegetables with water and cook over low heat for about 20 minutes. Pour in the milk, bring to a boil and immediately remove from the stove. Add oil and salt.

Recipe 5: Rice Milk Soup

Rice milk soup is recommended for children prone to allergic manifestations. With a pleasantly sweet taste and pasty texture, this dish is safe and healthy. If this soup is decorated with cinnamon and cherries, then it will become a real dessert.
You will need:

• Water - 500 g
• Milk - 500 g
• Regular rice (not parboiled or long grain) - 1/2 cup
• Sugar - 1 tbsp. l.
• Butter - 1 tbsp. l.
• Salt - to taste

Cooking:
Rinse the round rice, cover it with water, bring to a boil and salt. Then boil until the water is almost completely boiled away. Then add milk to the cooked rice and mix thoroughly. Leave the future soup under the lid to simmer over low heat for another 10-15 minutes. Add sugar and butter before serving.

Recipe 6: Red Milk Soup Puree

Bright orange soup puree will appeal to both children and adults. It cooks very quickly, and even traditional pumpkin opponents approve of its taste. To decorate this soup, you can use seeds, finely chopped greens and crispy crackers.
You will need:

• Water - 3/4 cup
• Milk - 1/2 cup
• Cream - 1/4 cup
• Pumpkin - a few slices
• Carrots - 1-2 pcs.
• Turmeric powder - at the tip of a knife
• Salt - to taste
• Greens, pumpkin or sunflower seeds, white bread croutons - for decoration

Cooking:
Grate pumpkin and carrots on a coarse grater. Then boil carrots and pumpkin for 10 minutes. Salt and pour in milk, add turmeric and then cook, stirring, for another 5 minutes. Add cream and bring to a boil, then immediately remove from heat. Garnish each serving with additional ingredients before serving.

Recipe 7: Zucchini and Milk Delight

This recipe will appeal to fans of a healthy diet. Light soup has a beneficial effect on the gastrointestinal tract, saturating the body with useful substances, and its mild taste is suitable for the most sensitive babies.
You will need:
Water - 1/2 cup
Milk - 3/4 cup
Rice - 1 tbsp. l.
Zucchini - 1 pc.
Butter - 2 tbsp. l.
Salt - on the tip of a knife
Cooking:
Cut the zucchini into cubes. Put rice and zucchini in boiling water, salt. Boil the vegetables until the rice is cooked through, then puree the cooled mixture in a blender. Add rice-zucchini mixture to hot milk and bring to a boil. Fill with oil.

Recipe 8: Barley Milk Soup

For those who do not like barley porridge, this dish will be a great opportunity to strengthen the immune system and maintain health. Barley contains a generous set of trace elements from manganese, molybdenum and cobalt to strontium, iodine and nickel.
You will need:

• Water - 200 ml
• Milk - 700 ml
• Pearl barley - 70 g
• Butter (per serving) - 1/2 tsp.
• Sugar - 10 g
• Salt - to taste

Cooking:
It is better to cook barley in a water bath: rinse the grits, pour boiling water over it and, covered with a lid, put in a larger pot of boiling water for 40-50 minutes.
The second option for cooking barley is in thick-walled dishes with a non-stick coating. To do this, pour barley with boiling milk and cook for another half hour. Then add salt and sugar to taste. Put half a teaspoon of oil into each serving of soup.

Recipe 9: Milk Soup with Mushrooms

Milk soup with champignons, boiled in chicken broth, has a rich taste. Its aroma stimulates the appetite, attracting all household members to the kitchen. This satiety dish can replace both the first and the second. And yet - it is not a shame to serve it even on the festive table.
You will need:

• Water - 1 glass
• Milk - 1 glass
• Chicken fillet - 2-3 pieces
• Champignons - 1 cup
• Olive oil - 1 tbsp. l.
• Potato - 1 pc.
• Cream - 1/4 tbsp.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Flour - 1 pinch
• Salt - to taste

Cooking:
Boil diced chicken in 1 cup salted water. Fry finely chopped onions with carrots and mushrooms in olive oil, and then, sprinkled with a pinch of flour, fry, stirring for 2 minutes. Cut the potatoes into thin strips and send to the broth along with the fried mixture. Boil for 10 more minutes. Then pour in the milk, stir and leave to cook again for 10 minutes. At the end, pour the cream into the soup in a thin stream and bring to a boil. Remove from stove and serve.

Recipe 10: Fruit and Milk Soup

This fruit and milk delicacy can hardly be called a soup. Rather, it looks like a delicious sweet milkshake with pieces of juicy fruit. With such a soup, the child will not ask for ice cream or cakes, because it is much tastier than all the sweets from the store.
You will need:

• Water - 1 glass
• Milk - 2 cups
• Fruits (apples, pears, raisins) - 500 g
• Sugar - 100 g
• Eggs - 3 yolks

Cooking:
Wash, peel and cut apples and pears. Soak raisins. Stew fruits with sugar until the color of the pulp changes. Bring the milk to a boil and add the egg yolks beaten with a fork, stirring constantly. Next, beat the mixture and, after cooling, combine with sweet fruits in syrup. Add raisins. Pour the finished soup into deep bowls, lightly sprinkling cinnamon on top.

Recipe 11: Dairy buckwheat

Buckwheat cereal soup with milk, which you can quickly and tasty feed your child, will help out any busy mother. This super-light soup has a double benefit - it combines two of the most useful dietary products.
You will need:

• Ready-made boiled buckwheat - to taste
• Milk - to taste

Cooking:
It is very easy to make such a soup - just combine cereals and milk in different ways:

1. Mix milk and cold buckwheat - this is a variant of summer soup.
2. Combine chilled buckwheat with warmed milk or milk from the fridge with freshly boiled hot buckwheat for a warm homemade soup option.
3. Put the buckwheat in milk in a ratio of ½ and simmer for 15 minutes with constant stirring - this is a more satisfying winter option.
4. Put the buckwheat in the milk in a ratio of 1/1 and cook, putting it in the oven for 20 minutes, heated to a temperature of 160 degrees Celsius, and then beat with a blender in a soup puree. This dish is suitable for those who like creamy soups.