Soups

Milk and Cheese Soup – Gluten-free version

Name: Milk and Cheese Soup – Gluten-free version
Total time: 6 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 1½ cups milk; 2 slices gluten-free bread; 1 pinch salt; ¼ tsp black pepper; 3 tbsp yellow cheese (semi-hard); 2 tbsp lemon juice

Boiling milk with gluten-free bread cubes, yellow cheese, salt and pepper, and a little lemon juice before the heat is turned off. Gluten-free version: Gluten-free bread.

⏱ 6 min

🧀 Dairy 🥬 Vegetarian

Versions:Original 🌾 Gluten-free

👨‍🍳 Method

1
Bring the milk to a boil and add the gluten-free bread, cubed, and the cheese, salt and black pepper.
StovePot
2
Before turning off the heat, add the lemon juice.
Stove

135calories

7 gprotein

13 gcarbs

6 gfat

● protein 21%● carbs 38%● fat 41%

Per serving (126 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Bread: measured in pieces: one ≈ 250 g · 264 kcal per 100 g · More about Bread →
Salt: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Yellow cheese (semi-hard): measured in tbsp in this recipe · 345 kcal per 100 g · More about Yellow cheese (semi-hard) →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →

🔧 Tools needed (2) · 🍳 One cooking vessel

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)

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Milk and Cheese Soup – Gluten-free version

👨‍🍳 Method

⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

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