2 (10 ounce) cans condensed tomato soup
2 cans (use the empty ones from the tomato soup) of whole milk
1 tablespoon basil
ground pepper, to taste
lettuce, shredded
bacon, cooked until crispy and crumbled
Pour soup into a saucepan on medium-high heat. Add in milk. Stir well, until lumps disappear. Add basil and pepper. Stir. Reduce heat to low and let simmer 10 minutes while you make the bread crisps (recipe follows).
Ladle into bowls and pile shredded lettuce in center of soup. Top with crumbled bacon. Garnish with 2 seasoned bread crisps.
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