Soups
Mlječna čorba (flour milk soup)
A gentle, comforting soup of milk boiled and thickened with flour browned in butter. Served warm at breakfast or dinner, it is loved by children and people recovering from illness.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
255 kcal per serving
- Protein
- 9.9 g
- Carbohydrates
- 15.8 g
- Fat
- 16.9 g
- Fiber
- 0.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Bring the milk mixed with the water to a gentle simmer in a heavy-bottomed pan, without letting it boil hard.
- In a skillet, melt the butter over medium heat, then add the flour and stir constantly for 2 minutes, until you get a blond roux that smells of hazelnut.
- Gradually whisk a ladleful of hot milk into the roux to prevent lumps, then pour everything back into the pan.
- Lightly salt, add pepper and simmer over low heat for 10 minutes, stirring now and then, until the soup thickens to a creamy consistency.
- Adjust the seasoning and serve piping hot, with bread.
Variations and tips
Sweet version. Add a spoonful of sugar and a pinch of cinnamon at the end of cooking, as is often done for children.
Using what's easy to find. Whole milk works perfectly; semi-skimmed milk gives a lighter soup that is slightly less creamy.
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Montenegro
Montenegro
Montenegro
Montenegro
Montenegro
Montenegro
Montenegro
Montenegro
Original Ecomely recipe.