cups 2% milk
fresh basil leaves
finely shredded Cheddar cheese, plus more for optional
pre-shredded mozzarella cheese
soup into a 3-quart or larger pot. Fill both cans with milk,
and add it to the pot. Place the pot over medium heat, and
stir until well mixed. While the soup heats, stir from time to
rinse and dry the basil leaves and remove any tough stems.
Mince the leaves and set aside. When the soup is hot (do not
let it boil), remove the pot from the heat. Sire in the minced
basil leaves. Add the cheese and stir until melts. Serve at
once, garnishing with additional Cheddar cheese, if desired.
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