Milk soup

Ingredients

• 250 gangel hair pasta (or pasta of your choice)
• 1 litrefresh milk
• 3eggs
• 500 gyellow potatoes, cut into small cubes
• 250 gsquash, grated or diced
• 500 gpeas
• 200 gfresh cheese, cut into cubes
• 1 teaspoondried oregano
• to tastesalt
• 1.5 litreswater

Instructions

1. 1

   Cook vegetables and eggs

   Bring 1.5 litres of water to the boil in a saucepan. Add the cubed potatoes, grated or chopped squash, peas and whole eggs in their shells. Cook for 15 minutes, until the potatoes are soft and the squash has softened.

2. 2

   Add the pasta

   Carefully add the angel hair pasta and cook for 8–10 minutes, stirring occasionally to stop it sticking. The pasta should be soft but not overcooked.

3. 3

   Season and add cheese

   Add the fresh cheese cubes and dried oregano, then season with salt to taste. Cook for a further 2–3 minutes, until the cheese has softened slightly but has not completely melted.

4. 4

   Pour in milk

   Turn the heat to its lowest setting and slowly pour in the fresh milk. Stir well and warm the soup without letting it boil, to help prevent the milk from splitting.

5. 5

   Prepare the eggs

   Lift the cooked eggs out of the saucepan and cool them in water. Peel and halve them, then set aside to top each serving.

6. 6

   Serve the soup

   Ladle the soup into bowls, making sure each portion includes potatoes, pasta, cheese and vegetables. Top each bowl with half an egg and, if you like, a little extra oregano.

What is Peruvian milk soup?

Milk soup is a comforting Peruvian dish built around a simple combination of pasta, vegetables, milk and egg. This version makes a substantial bowl from yellow potatoes, squash, peas and fresh cheese.

The method cooks the vegetables and pasta in water first, then adds milk towards the end. That order gives the ingredients time to soften while helping the milk stay smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The pasta and potatoes provide most of the carbohydrates, while milk and fresh cheese contribute fat and protein; the eggs add further protein and fat. Serve a bowl with a green salad or other non-starchy vegetables for a balanced plate.

The ingredients that shape the soup

Potatoes and squash: yellow potatoes add body, while squash softens into the broth. Cut the potatoes into small, even cubes so they cook through in the stated time.

Pasta and peas: angel hair cooks quickly, and peas bring a fresh, sweet note. Pasta of another shape can be used, but follow the recipe’s doneness cue and avoid letting it turn mushy.

Cheese and milk: fresh cheese softens in the hot soup, while milk gives the broth its characteristic creaminess. Add the milk on low heat rather than boiling it.

Keep the milk smooth

The key temperature cue comes after the cheese and oregano have cooked briefly: lower the heat to its minimum before pouring in the milk. Stir it through and warm the soup gently, stopping short of a boil.

A hard boil can cause the milk to split, so keep the pan over low heat and watch for steaming rather than vigorous bubbling.

Check pasta and vegetables

Potatoes: after the first 15 minutes, test a cube with a fork; it should be tender. If the cubes are still firm, the soup may need more time before the pasta goes in.

Pasta: cook it for 8–10 minutes, stirring now and then to prevent sticking. It should be soft but still hold its shape, as it will continue to sit in the hot soup.

Handle the eggs carefully

The eggs cook whole in their shells alongside the vegetables. Once cooked, cool them in water before peeling and halving them for the bowls.

Set the egg halves aside while the milk is warmed; add them when serving so they remain easy to see and portion.

Serve it as a complete bowl

Serve the soup hot in deep bowls, distributing the pasta, vegetables and cheese evenly. Top each portion with half an egg and a little extra oregano if desired.

A simple side salad or a slice of bread can accompany the soup. Keep any extra side modest if you want the soup’s mix of pasta, vegetables and cheese to remain the focus.

Recipe notes & tips

• Cut the potatoes into small, similar-sized cubes so they soften evenly.
• Stir the pasta occasionally as it cooks to keep it from sticking to the pan.
• Use the lowest heat when adding the milk and do not let the soup boil.
• Cool the eggs in water before peeling to make them easier to handle.
• Divide the cheese and vegetables evenly between bowls when serving.

Variations

• Different pasta: Use another pasta shape if angel hair is unavailable, and cook it until just tender.
• Fresh herbs: Add chopped fresh herbs at serving for a brighter finish.
• Extra vegetables: Add more squash or peas while keeping the broth proportions in mind.
• Oregano finish: Sprinkle a little extra dried oregano over each bowl before serving.
• Cheese choice: Use another mild fresh cheese with a similar soft texture.

Common mistakes to avoid

• Boiling after adding milk: The milk may split; keep the heat low and warm the soup gently.
• Overcooking the pasta: It can become too soft in the hot broth; check it at the 8-minute mark.
• Uneven potato cubes: Large pieces may stay firm; cut them into small, even cubes.
• Skipping the stirring: Pasta can stick to the pan; stir occasionally while it cooks.
• Peeling hot eggs: They are awkward to handle; cool them in water first.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently over low heat, stirring and avoiding a boil; the pasta may soften further as it stands.

Frequently asked questions