Milk it with Soup

Today is World Milk Day and with Winter officially starting today in NZ, soup is an ideal meal for busy athletes training hard on the long, dark, cold nights.  

Milk Soup

Milk soup is a traditional recipe from Eastern Europe.  Basing a soup around milk makes the most of a good source of protein and traditionally was essential for those on a budget. Often served with wholegrain crusty bread this healthy option has previously had a poor reputation in the culinary circles. However, today, soups based around milk can be a universal comfort food that is often served with noodles, bread, rice, barley, farina or potatoes.  Millet and oats can also be added.


The Key to Cooking Milk Soup

The key to soup based on milk is to avoid over cooking and boiling.  Dice the vegetables into bite size pieces and lightly cook before adding to the soup.  Avoid adding acid foods such as tomato as this will cause the protein to curdle (separate) and, while still safe to eat, does not look appealing.  As this is a moist protein food it should be stored safely covered in the refrigerator.  Keep left over soup in the refrigerated once it has cooled to room temperature and reheat well.

 

Milk Soup Combos

Some suitable flavour combinations include

  • Potato and sweet corn
  • Sweet potato and chives
  • Cauliflower and broccoli
  • Green peas and diced bacon pieces
  • Chicken pieces and green curry
  • Red onion and green peas
  • Mixed vegetables and red curry paste
  • Coconut cream and diced peppers
  • Pasta and sweetcorn
  • Noodles and green peas
  • Mushroom
  • Red, green, yellow peppers and chili

 

World Milk Day - Milk Soup Recipe

  • 2 cups vegetables diced (potatoes, turnips, kumara, carrots) and 1 onion diced
  • 1 tsp butter or oil
  • 2 cups milk (not trim) and I cup water or stock
  • 1 tbsp cornflour (to thicken)
  • Salt and pepper to taste
  • Chopped parsley

In a saucepan melt the butter and lightly cook the vegetables for 5-10 minutes.  Add the stock and stir until the vegetables are just cooked.  Do not boil rapidly as vegetables will disintegrate.  Add milk and heat until the soup is hot. To thicken add a little warm water to cornflour and mix into a smooth paste before rapidly stirring into soup. Add seasoning to taste and parsley before serving with wholegrain bread.


More Articles on Milk