xiaoxl/recipe_data huggingface dataset:
Polpettes


Ingredients:
potatoes, feta cheese, spring onions, garlic cloves, fresh dill, egg, lemon juice, salt, fresh ground black pepper, flour, olive oil

Directions:
Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste.  Remember that feta is salty, so taste the mixture before adding the salt.  Stir well so that al the ingredients are well combined.
Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
Drain on paper towels and serve immediately.
Roasted Red Pepper Aioli
Category: side-dish
By REBECCADK

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Ingredients:
2  whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Directions:
Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/2 cups

Calories: 64.4
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 2.8 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 6.3 mg
Sodium: 270.4 mg
Garlic Almond Green Beans


Ingredients:
fresh green beans, garlic cloves, olive oil, pepper

Directions:
"Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat."
Vegan Lentil Salad with Apples and Carrot
Category: salad
By Marianne

This is a simple and healthy lentil salad that I love, especially in summer since it tastes great warm or cold. If you like it spicy, you can add a little bit of fresh jalapeno to the salad.

Ingredients:
1 cup brown lentils, picked over
2  apples, cored and chopped
1  carrot, cubed
½ bunch chives, chopped
1 tablespoon chopped fresh parsley, or more to taste
5 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard, or to taste
salt and ground black pepper to taste

Directions:
Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain. Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 375.2
Fat: 17.7 g
Saturated fat: 2.5 g
Carbohydrates: 42 g
Sugars: 9.2 g
Dietary fiber: 17.7 g
Protein: 13.7 g
Sodium: 85.9 mg
Frosty Date Balls


Ingredients:
margarine, powdered sugar, water, vanilla, flour, salt, dates, walnuts, powdered sugar

Directions:
Cream butter and 1/3 cup powdered sugar until light and fluffy.
Mix in water, vanilla, flour, salt, dates, and walnuts.
Roll into balls a little larger than the size of walnuts and bake on an ungreased baking sheet 2 1/2 inches apart at 300 degrees F for 20 minutes (Till soft but NOT brown.].
While warm, roll in powdered sugar OR sift powdered sugar over warm cookies.
*NOTE: Serving size is approximate!
Healthy Grape-Nuts Oatmeal Cranberry Cookies


Ingredients:
all-purpose flour, baking soda, unsweetened applesauce, ground flax seeds, brown sugar, granulated sugar, egg, vanilla, quick-cooking oats, dried cranberries

Directions:
Preheat oven to 375°F., Mix flour and backing soda in small bowl., In separate bowl, mix applesauce and flax seed., Gradually add sugars, beat until well mixed., Beat in egg and vanilla., Gradually add flour mixture, beating well after each addition., Stir in oats, cereal and cranberries., Drop by rounded tablespoonfuls onto ungreased cookie sheets., Bake 8 minutes or until lightly browned., Cool 1 minute, remove from cookie sheets., Cool completely on wire racks., Enjoy.
Stuffed Cucumbers


Ingredients:
cucumbers, tomatoes, onion, ketchup, salt, pepper, paprika, butter, flour, milk

Directions:
Scoop pulp from middle of cucumbers, reserve pulp., Salt shells lightly and place close together in a buttered pan., Mix pulp with tomato, onion, chicken and seasonings., Melt butter and add flour, stirring until smooth., Add milk and cook, stirring constantly until thickened., Add to pulp mixture and fill cucumber shells., Bake at 350F for 20 to 25 minutes., Sprinkle buttered crumbs evenly over the top and serve.
Spice Kissed Masoor Dal (Split Red Lentils)


Ingredients:
garlic powder, ginger powder, garam masala powder, water, green peas, butter, turmeric powder, garam masala powder, red pepper flakes, onion, garlic cloves, ginger

Directions:
In a medium sized pot over medium flame, add 1 tbsp peanut oil, 1 tsp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices and oil together, allow to fry slightly (when you smell the spices releasing their fragrance you're done].
Add the dal and water to cover (by an inch or so], turn the heat to high, and bring to a boil. Skim off foam that forms on top and discard. Cover and turn the heat to low. Allow to simmer until dal begins to fall apart and is cooked through. While cooking, monitor the water level. If it is too low, the dal will burn to the bottom of the pan, so add more water. If the water level is too high, uncover the pan so some will evaporate. When done, the dal should be a porridge consistency--not watery, but not burning to the bottom of the pot.
Heat frozen green peas (I usually defrost in the microwave with a few tablespoons of water], drain excess water, and add to cooked dal.
Taste dal and adjust salt. Since you have not salted the pan yet, you may need to add a few teaspoons to tablespoons of salt. Add slowly--you can always add more but it is hard to get rid of too much.
Make the tadka: In a frying pan over medium heat add the butter, 1 tsp tumeric powder, 2 tsp garam masala powder, and 1/2 tsp red pepper flakes. Fry lightly until spices release their fragrance. Add the onion and fry for another few minutes to the softness you desire. Add the garlic and ginger and fry for another 2 minutes. Add tadka mixture to dal mixture and stir to combine. Taste and adjust seasonings as necessary.
Serve Spice Kissed Masoor Dal over rice with yogurt, raita, red raw onions, cucumber, lettuce, tomatoes or other fresh vegetables of your liking.
To read about dal, visit the wikipedia page at: http://en.wikipedia.org/wiki/Dal.
To read about tadka, visit the wikipedia page at: http://en.wikipedia.org/wiki/Chaunk.
Albanian Spinach Pie (Byrek Me Spinaq or Pite)


Ingredients:
phyllo dough, spinach, feta cheese, green onion, eggs, salt

Directions:
(NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do].
Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
Add the feta cheese, onions, eggs and stir.
Spread spinach mixture over the filo leaves in the pan.
Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust], sprinkle top with oil.
Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
Docinhos De Abobora - Brazilian Pumpkin Candy


Ingredients:
pumpkin puree, granulated sugar, coconut, cinnamon, ground cloves, butter, confectioners' sugar

Directions:
Place all the ingredients in a large, heavy bottomed pan. Cook on a medium heat, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 to 245 degrees F.].
Turn onto a buttered platter to cool.
Shape into small balls (you may need to grease your hands lightly with a little butter] and sprinkle with confectioners sugar.
Place in paper petit fours / bonbon cases.
Knafeh


Ingredients:
phyllo dough, cheese, butter, sugar, pine nuts, pistachios

Directions:
Mix cheese, sugar, and orange blossom water together.
Chop knafeh dough with a sharp knife. Mix with 1 3/4 cups hot butter over low fire for 15 minutes, or until dough absorbs all the butter.
Mix 1/4 cup butter, knafeh coloring, and spread in a 17x12 inch pan. Sprinkle pine nuts evenly.
Spread 2/3 of the dough in the pan over the nuts and press well. Spread the cheese mixture over dough evenly.  Cover with the rest of the dough and press well.
Bake at 400 degrees in a preheated oven for 30 minutes. (Place on lower rack].
Add thin attar. Flip the tray over in another tray of the same size. Return to the oven and bake for 10 more minutes.
Garnish with pistachios and serve hot!
Yummy Chicken Marsala


Ingredients:
chicken, butter, shallots, garlic, marsala wine, flour

Directions:
Coat Chicken lightly in flour.
Melt butter in skillet.
Add chicken.
Chop up 3-4 Shallots.
When you turn the chicken add the shallots and garlic to the tops of the chicken.
When chicken is done add Marsala wine cook for 5 minutes.
Add mushrooms and cook for an additional 5 minutes.
Japanese Broiled Mackerel
Category: world-cuisine
By Jana Marko

Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!

Ingredients:
4  mackerel fillets
¼ cup soy sauce
¼ cup mirin (Japanese sweet wine)
1 tablespoon white sugar
½ tablespoon grated fresh ginger root

Directions:
Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes. Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 4 servings

Calories: 234.2
Fat: 9 g
Saturated fat: 2.6 g
Carbohydrates: 9.2 g
Sugars: 8.1 g
Dietary fiber: 0.1 g
Protein: 23.9 g
Cholesterol: 53.4 mg
Sodium: 999.7 mg
Avocado Crema
Category: side-dish
By Chef Rock

Delicious avocado crema. Nothing but simple, fresh flavors that combine into a bright and refreshing dipping sauce or spread that you will want to put on everything.

Ingredients:
½  lime, juiced
¼ bunch fresh cilantro, or to taste
1 clove garlic, minced
1  ripe avocado
1 (8 ounce) container Mexican crema (such as Crema Supremo®)
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:
Combine lime juice, cilantro, garlic, avocado, crema, olive oil, salt, and pepper, in that order, in a blender. Blend until mixture is smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 105
Fat: 10.9 g
Saturated fat: 5.2 g
Carbohydrates: 2.5 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Cholesterol: 26.7 mg
Sodium: 168.5 mg
Asian Noodle Skillet


Ingredients:
broccoli florets, red bell pepper, celery, carrot, onion, garlic, Tabasco sauce, light soy sauce, boneless beef top sirloin steaks

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender.
Toss soy sauce with hot vegetables and set aside.
Heat remaining oil in skillet over med-high heat.
Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook].
Remove from skillet; keep warm.
Add water, bring to a boil.
Remove noodles from package and break into pieces; stir into water along with seasoning packets.
Bring to a boil; reduce heat.
Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed.
Return beef and add vegetables to skillet; heat through.
Dad Angulo's Sauce


Ingredients:
water, tomato paste, chili powder, salt, pepper, garlic powder, oregano, ground cumin, vinegar, ketchup, onion, sugar

Directions:
Put all of ingredients in blender and blend., Serve with chips.
Arbys Sauce


Ingredients:
ketchup, water, garlic powder, onion powder, salt, pepper, Tabasco sauce

Directions:
Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil (5 to 10 minutes].
Remove from heat and allow to cool.
Pour into a covered container for storage.  Keeps for a month or two.
Seminary Muffins
Category: bread
By Christa Adams

Delicious and healthy muffins.  Great for breakfast or a snack. No oil, butter or yeast! You may use oat bran instead of oatmeal if you wish.

Ingredients:
1  egg
1 ⅓ cups mashed ripe banana
¾ cup packed brown sugar
⅓ cup applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground cinnamon
1 cup quick cooking oats
½ cup semisweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan. In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 214.6
Fat: 6.4 g
Saturated fat: 1.8 g
Carbohydrates: 38 g
Sugars: 21.2 g
Dietary fiber: 2.5 g
Protein: 3.8 g
Cholesterol: 17.7 mg
Sodium: 365.6 mg
Happy Thanksgiving Pecan Pie


Ingredients:
eggs, sugar, salt, butter, light corn syrup, pecan halves

Directions:
Heat oven to 375 degrees., Beat sugar, eggs, salt, butter, and syrup., Fold in pecans., Pour into pie shell., Bake for 50 minutes.
Another Great Chicken Tortilla Soup


Ingredients:
dried ancho chile, boiling water, olive oil, boneless skinless chicken thighs, onion, carrots, celery, garlic cloves, ground cumin, chicken broth, chopped tomatoes, corn tortillas, avocado, monterey jack cheese, sour cream, salsa, lime wedge, cilantro

Directions:
Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
In heave Dutch oven or soup pan, heat olive oil over medium high heat.  Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
Add garlic and cumin and cook an additional 2 minutes.
Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
Reduce heat and simmer about 15 minutes.
With your hands, tear 3 tortillas into 2-inch strips and add to soup.  Continue to simmer about 15 minutes.
With slotted spoon, remove chicken to a cutting board, take soup off heat.
With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
With tow forks, shred chicken, return to soup.  Season soup to taste with salt and pepper.
Slice remaining tortillas into 1/4 inch strips.  In small saucepan, heat 1 inch of vegetable oil until very hot.  Fry tortilla strips until crisp, about 1 minute.
With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.
Layered Pudding Dessert


Ingredients:
butter, flour, pecans, cream cheese, powdered sugar, Cool Whip, instant devil's food pudding, French vanilla instant pudding, milk

Directions:
Combine butter, flour, and pecans., Press into 13x9 inch pan and bake at 350 degrees for 20 minutes.  Cool., Blend cream cheese, powdered sugar, and 1 cup Cool Whip., Spread over cooled crust., Blend instant puddings with milk until thick.  Spread over cream cheese filling., Top with remaining Cool Whip and chill well., ***You can use whatever flavor instant pudding you like.
Italian Spaghetti Sauce with Meatballs
Category: side-dish
By Jeremy

This is a recipe I got from my mother years ago --  it's great.

Ingredients:
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1  egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1  bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Directions:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.  Mix well and form into 12 balls.  Store, covered, in refrigerator until needed. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent.  Stir in tomatoes, salt, sugar and bay leaf.  Cover, reduce heat to low, and simmer 90 minutes.  Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.  Serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 346.6
Fat: 21.2 g
Saturated fat: 5.9 g
Carbohydrates: 23 g
Sugars: 11.1 g
Dietary fiber: 4.5 g
Protein: 18.9 g
Cholesterol: 77.4 mg
Sodium: 1492.5 mg
Blueberry Muffins


Ingredients:
whole wheat flour, granulated sugar, baking powder, baking soda, eggs, buttermilk, molasses, fresh blueberries, frozen blueberries

Directions:
In large bowl, combine bran, flour, sugar, baking powder and baking soda.
In  another bowl, mix together eggs, buttermilk, oil and molasses.
Pour egg mixture  into bran mixture and stir to moisten.
Do not overmix.
Fold in blueberries.
Spoon batter into nonstick or paper-lined large muffin tins, filling almost to  top.
Bake at 375 degrees for 25 minutes or until firm to the touch.
Lilikoi Bars


Ingredients:
unsalted butter, granulated sugar, flour, kosher salt, eggs, granulated sugar, lemon zest, flour, powdered sugar

Directions:
Preheat oven to 350 degrees.
Using an electric mixer, cream butter and sugar until light and fluffy.
Combine flour and salt. Using the mixer set to low, add to butter until just mixed.
Dump dough onto a well-floured board and gather into a ball. Flatten the dough into a 9 x 13 inch baking sheet with your hands. Chill for 30 minutes. Bake 15-20 minutes, until lightly browned.  Cool.
FOR FILLING, whisk together eggs, sugar, zest, lilikoi juice and flour. Pour over the cooled crust and bake 25 to 30 minutes until the filling is set. Cool to room temperature. Cut into squares or triangles and dust with powdered sugar.
OPTIONAL GLAZE:  1/4 c water, 1/2 c granulated sugar, 1/4 c lilikoi fruit juice (about 6 lilikoi], and Juice of 1/4 lemon.  Boil the water and sugar in a saucepan over medium heat for 5 minutes. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup. Allow to cool and drizzle over lilikoi bars.
IF YOU WANT TO MAKE IT INTO CUPCAKES: Use cupcake liners in cupcake pan. Fill each 1/2-3/4 full with batter.  Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes]. Check for doneness with a wooden toothpick. It should come out clean. Let cupcakes cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.
Broccoli Zucchini Quiche


Ingredients:
zucchini, broccoli, eggs, milk, cheese, olive oil

Directions:
Cook broccoli and zucchini in a pan with olive oil until soft and cooked through. Set aside to cool.
Lay crust in bottom of pie pan.
Stir 1/4 C of cheese into the broccoli mixture and pour into the pie pan.
Whisk the egg and the milk until combined and pour over the broccoli mixture. Salt and pepper to taste.
Top with remaining cheese and bake at 350 for approx 40 minute.
Served best at room temperature.
Sautéed Shrimp and Zucchini – Ww 4 Pointsplus


Ingredients:
extra virgin olive oil, zucchini, shrimp, grape tomatoes, dried oregano, table salt, black pepper, garlic, water, lemon

Directions:
In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
Return zucchini to skillet; toss to combine and serve. Yields about 1 ¼ cups per serving.
Butter Toffee Brunch Cake


Ingredients:
butter, sugar, brown sugar, all-purpose flour, buttermilk, egg, baking soda, vanilla

Directions:
Heat oven to 350°F Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Reserve 1/2 cup for topping.
Add buttermilk, egg, baking soda and vanilla to remaining flour mixture. Continue beating until well mixed.
Pour batter into greased and floured 13x9 inch baking pan. Combine reserved flour mixture, nuts and toffee in medium bowl; sprinkle over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
*Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 10 minutes.
Magic Tomato Soup


Ingredients:
heavy whipping cream, milk, fresh dill, fresh parsley, cheddar cheese, crouton, fresh chives

Directions:
* On medium heat combine both cans of tomato soup, milk and cream into a medium sized  pot.  Whisk together till  you get a smooth consistency and even color.
* Add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding.
* Once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croûtons and chives.  Polish with a small dollop of sour cream (optional] and there you have an easy beautiful soup.