Milk Soup with Vermicelli

Whole milk with 3.2–3.6% fat is ideal – it gives a rich flavour and a creamy texture. Make sure it is fresh and within its use-by date. Baked milk is an unusual alternative that adds a caramel note. Powdered (reconstituted) milk works in a pinch but tastes worse than fresh. Lactose-free milk suits those with an intolerance. Plant-based milk (soy, almond, oat) makes a vegan version. Richer 6% milk is a "premium" choice for a thicker soup. Ultra-pasteurised milk in a carton keeps longer, which is handy for stocking up.

Thin "spider-web" vermicelli (capellini) is ideal, as are little shells, stars or alphabet shapes (for children). A cooking time of 3–5 minutes is best. Break long vermicelli into 2–3 pieces before cooking. Avoid pasta such as spaghetti or penne – it takes too long to cook and is not suited to milk soup. Vermicelli made from durum wheat holds its shape and does not overcook.

In the fridge, in a covered container, 24 hours at most. Milk turns sour quickly, especially with additions. The vermicelli swells and soaks up the milk, so the soup thickens like porridge. Reheat it gently on low heat, adding about 50 ml of milk if it has become too thick, or 1–2 minutes in the microwave. Do not freeze it – the milk will separate and the texture will spoil. It is best made for a single meal, as fresh soup always tastes better. If any is left over, the thickened soup can be used as a "milk porridge" in the morning. Do not leave it at room temperature for more than 2 hours in warm weather.

A childhood classic: with a bun or sweet loaf, or biscuits. With grated chocolate on top for a treat. With honey or jam for a sweeter version. With grated cheese for an unusual serving. For adults, sprinkle with cinnamon or vanilla. With dried fruit (raisins, dried apricots) for a more filling meal. For a vegan version, use plant-based milk and coconut flakes. Garnish with a piece of butter, grated chocolate or cocoa powder when serving. Warm milk soup for breakfast is a cosy-morning classic.