xiaoxl/recipe_data huggingface dataset:
California Pizza Kitchen Potato Leek Soup


Ingredients:
leek, baking potato, kosher salt, dried oregano, dried thyme, ground black pepper, bay leaf, extra virgin olive oil, soy sauce, chicken broth, half-and-half, green onions

Directions:
Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth.
In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.].
Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil]. Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.
Apple Cider Vinegar Tea
Category: drinks
By Pitzkele

A good detox to start your morning.

Ingredients:
12 fluid ounces hot water, or more as desired
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon raw honey
1 teaspoon ground cinnamon

Directions:
Combine hot water, lemon juice, apple cider vinegar, honey, and cinnamon together in a mug.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 83.3
Carbohydrates: 22 g
Sugars: 18.1 g
Dietary fiber: 1.4 g
Protein: 0.3 g
Sodium: 13.5 mg
Dom's Chinese Chicken Salad Dressing


Ingredients:
seasoned rice vinegar, water, sugar, plum sauce, soy sauce, fresh ginger, garlic clove

Directions:
Heat vinegar in a non-reactive pan over medium heat., Add water and sugar, and bring to a boil., When sugar is dissolved, remove from heat., Add plum sauce, soy sauce, ginger, garlic, and sesame oil., Refrigerate overnight.
In the Pink Iced Green Tea


Ingredients:
pink grapefruit juice, light brown sugar, maraschino cherry

Directions:
Combine the grapefruit juice, tea and sugar in a medium pitcher and stir until blended.
Serve over ice and garnish with Maraschino cherries.
Cajun Shrimp and Mashed Cauliflower


Ingredients:
salt, cauliflower, milk, milk, parmesan cheese, salt, olive oil, onion, garlic clove, shrimp, salt, parsley, black pepper

Directions:
In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
Drain water. Add milk, Parmesan cheese (if using], and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
Turn off the heat and add parsley.
On two plates, place mashed cauliflower and add sautéed shrimp on top.
Sprinkle some black pepper, infuse love and serve!
Mom's Gingerbread


Ingredients:
molasses, brown sugar, shortening, eggs, boiling water, baking soda, flour, salt, baking powder, ginger, cinnamon

Directions:
Preheat oven to 350 degrees.  Grease 9" X 9" baking pan.
Cream molasses, sugar, shortening and eggs; set aside.  Boil water, stir in baking soda, set aside.  Sift together remaining dry ingredients, blend into creamed mixture.  Add boiled water with baking soda (should still be very hot], mix well.
Bake at 350 degrees for 35 minutes.
World's Best Steak Sauce


Ingredients:
butter, lemon juice, Worcestershire sauce, catsup, Kitchen Bouquet, green onions, mushrooms

Directions:
Melt butter in sauce pan., Add lemon juice, Worcestershire, catsup and kitchen bouquet., When the sauce starts to sizzle, add green onions and mushrooms., Sizzle again and serve over grilled steak, or even slices of roast beef.
Baked Ziti III
Category: pasta-and-noodles
By VERDIEIIIS

A delicious side or main dish with beef, basil and lots of cheese. You can substitute the beef for Italian sausage or add a combination. Serve with crusty warm bread and a green salad, if desired.

Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1  onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 ½ cups sour cream
½ cup grated Parmesan cheese
¼ cup chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 760.9
Fat: 34.4 g
Saturated fat: 17.3 g
Carbohydrates: 74.9 g
Sugars: 19.4 g
Dietary fiber: 7.9 g
Protein: 36.2 g
Cholesterol: 96 mg
Sodium: 1258.4 mg
Lemon Green Beans


Ingredients:
green beans, water, lemon juice, unsalted butter, lemon, rind of, fresh parsley

Directions:
Place beans in a steamer basket over boiling water.
Cover saucepan and steam 5-7 minutes or until green beans are tender; rinse under cold water and drain.
Combine water and lemon juice in a heavy nonstick skillet over medium heat.
Simmer 2-3 minutes or until reduced by half; stir in butter.
Add green beans and lemon peel; simmer 3-4 minutes or until green beans are heated throughout.
Remove from heat; add parsley and salt to taste and toss.
Beijinho de Coco (Coconut Little Kiss)
Category: world-cuisine
By BR Cook

Condensed milk cooked with butter and coconut flakes, formed into little candy balls makes this a favorite Brazilian recipe especially at birthday parties. Kids (and adults) love it!

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 tablespoon butter, plus more for pan
¼ cup sweetened flaked coconut
sweetened flaked coconut for decorating
whole cloves for decorating

Directions:
Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours. With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 10 candies

Calories: 152.4
Fat: 5.4 g
Saturated fat: 3.6 g
Carbohydrates: 23.5 g
Sugars: 22.3 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 16.4 mg
Sodium: 69.1 mg
Broccoli Cheese Bites
Category: appetizers-and-snacks
By REBECCA B.

These cheesy, deep fried broccoli snacks are so tasty, and great for parties. Everyone loves them.

Ingredients:
5 cups vegetable oil for frying
1 (16 ounce) package chopped frozen broccoli, thawed and drained
4 cups shredded sharp Cheddar cheese
3 ½ cups dry bread crumbs
salt and pepper to taste

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes. In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes. In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper. Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated. Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 10 servings

Calories: 440.5
Fat: 28.1 g
Saturated fat: 11.4 g
Carbohydrates: 30 g
Sugars: 3.2 g
Dietary fiber: 3.1 g
Protein: 17.6 g
Cholesterol: 47.5 mg
Sodium: 568.3 mg
Popping Pepper Packs


Ingredients:
red bell peppers, green onion, broccoli, carrots, fresh snow pea, celery ribs, reduced-fat sour cream, blue cheese

Directions:
Slice tops off of pepper, remove seeds. Slice 2 tablespoons of green onion, set aside.
Prepare veggies as noted above.
Cut the tops of the remaining green onions half way down, then cut the green portion several times in order to "spray" outwards.
Mix the salad dressing, sour cream, blue cheese and 2 tbsp green onion.
Place some of the dressing mix into the bottom of the red peppers.
Arrange veggies and chicken strips standing up inside of peppers.
Note: Have fun with the preparation, arrange to look like the ingredients are "blooming" from the pepper! Nice and colorful!
Fancy Crescents
Category: bread
By Carol

These are rich little things that melt in your mouth.

Ingredients:
2 cups all-purpose flour
1 cup margarine
1  egg yolk
¾ cup sour cream
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Combine flour and butter in large bowl. Cut in butter until mixture is crumbly. In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight. Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching. Bake in a preheated  375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

Prep time: 20 mins
Cook time: 30 mins
Total time: 5 hrs
Yields: 4 dozen

Calories: 65.3
Fat: 4.6 g
Saturated fat: 1.2 g
Carbohydrates: 5.3 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 5.8 mg
Sodium: 46 mg
Cajun Rattlesnake


Ingredients:
Kahlua, white Creme de Cacao, Baileys Irish Cream

Directions:
"Layer into a demitase glass by pouring very gently over the back of a spoon into the glass. Layer Kahlua then Creme de Cacao, then Baileys."
Candy Cane Cookies


Ingredients:
shortening, powdered sugar, egg, vanilla, all-purpose flour, salt, granulated sugar

Directions:
Heat oven to 375 degrees.
Mix the crushed peppermint candy and granulated sugar together and set aside.
Mix shortening, sugar, egg and flavorings together.
Add flour and salt and mix.
Divide dough in half.
Add food coloring to one half and mix well.
Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough] from each color.
Place strips side-by-side, press lightly together and twist like a rope.
Place on ungreased baking sheet.
Curve top down to form handle of the cane.
Bake about 9 minutes.
Remove from baking sheet.
While still warm sprinkle with the candy/sugar mixture.
Blueberry Cake With Brown Sugar Sauce


Ingredients:
shortening, sugar, egg, vanilla, flour, baking powder, salt, milk, blueberries, brown sugar, flour, salt, boiling water, butter, vanilla

Directions:
For the cake, cream sugar and shortening.
Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
Add blueberries last and pour into 9" x 9" baking dish.
Bake for 35-40 minutes at 300 degree or until centre is set.
For the sauce, mix brown sugar, flour and salt together in a saucepan.
Add boiling water and cook over low heat until thickened.
Add butter and vanilla last.
Stir and serve over warm blueberry cake.
Fudge Square


Ingredients:
butter, sugar, honey, golden syrup, flour, coconut, baking powder, sultana

Directions:
Combine and melt together the first 4 ingredients., Add remaining 4 ingredients, mix all together., Spread in greased lamington tin., Bake 350 F for 10 - 15 minutes., Ice if so desired.
Pear, Kiwi, Berry, Flax Seed Smoothie


Ingredients:
yogurt, kiwi, flax seeds, berries, pear

Directions:
Place ingredients in order starting with yogurt and ending with pear into a Vita-Mix or blender. Process till smooth and creamy.
If using a blender grind seeds in a coffee grinder first.
100% Parmesan Chicken


Ingredients:
boneless skinless chicken breasts, butter, margarine, parmesan cheese, dried oregano, parsley flakes, paprika, salt, pepper

Directions:
Preheat oven to 400°F.
Spray 13x9-inch baking pan with no stick cooking spray.
Melt butter in a shallow dish.  Mix remaining ingredients in another shallow dish.
Dip chicken in melted butter or margarine.
Then coat chicken with dry ingredients.
Place in 13x9-inch baking dish.
Bake 20-25 minutes or until juices of chicken run clear.
Dirty Rice Burritos


Ingredients:
chorizo sausage, water, eggs, butter, corn tortillas, salsa, sour cream, monterey jack cheese

Directions:
Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine.
Spoon rice and egg mixture into each warmed tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.
Awesome Ham, Pea and Potato Soup


Ingredients:
potatoes, celery, cooked ham, frozen green pea, water, chicken bouillon granules, sea salt, ground black pepper, butter, all-purpose flour, milk

Directions:
"Throw meat and veggies in slow cooker. Add everything else. Stir well. Cook on low for 6 hrs until potatoes are soft. Enjoy!"
JFK's New England Fish Chowder


Ingredients:
salt pork, onions, potatoes, celery, bay leaf, milk, butter, salt, fresh ground black pepper

Directions:
Simmer haddock in two cups water for 15 minutes, drain. Reserve broth., Remove bones from fish., Saute diced pork until crisp, remove and set aside., Saute onions in pork fat till golden brown., Add fish, potatoes, celery, bay leaf, salt and pepper., Pour in fish stock, plus enough boiling water to make 3 cups of liquid., Simmer for 30 minutes., Add milk and butter and simmer for 5 minutes., Serve chowder sprinkled with pork dice.
Herman Reunion Cheese Ball
Category: appetizers-and-snacks
By Ann

The requests for this family recipe never stop, so here it is for everybody to enjoy. These cheese balls freeze well for months and make wonderful holiday gifts. To give the balls as gifts: wrap each ball or log  individually in festive holiday plastic wrap.

Ingredients:
3 (8 ounce) packages cream cheese, softened
½ teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 pound shredded Cheddar cheese
1 cup pecans, coarsely chopped
¼ cup chopped fresh parsley

Directions:
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 412.7
Fat: 38.6 g
Saturated fat: 20.8 g
Carbohydrates: 3.7 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 14.5 g
Cholesterol: 101.3 mg
Sodium: 415.6 mg
Pennsylvania Dutch Potato Salad With Bacon Dressing


Ingredients:
potatoes, hard-boiled eggs, celery, onion, bacon, sugar, water, prepared yellow mustard, dried parsley, salt, pepper, eggs

Directions:
Boil potatoes in jackets until soft.
Let potatoes cool and then peel and dice.
Add celery, onion, and sliced hard boiled eggs.
For the dressing:
Fry bacon in skillet until crisp and brown.
Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
Reduce skillet heat to a simmer and add egg mixture to the  bacon and fat.
Stir constantly until dressing thickens. Approximately 10 minutes.
Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
Cool in the refrigerator for several hours before serving.
Mexican Grilled Cheese Sandwich (Quesadilla!)


Ingredients:
whole wheat tortillas, black beans, yellow bell pepper, green onions, cilantro, parsley, jalapeno havarti cheese

Directions:
Evenly distribute toppings on 4 tortillas.
Top with remaining four tortillas.
Heat skillet over medium heat and cook tortilla sandwiches approximately 4 minutes on each side or until cheese is melted and tortillas are browned.
Grilled Scallops Topped With Bruschetta on Toast


Ingredients:
sea scallops, Dijon mustard, fresh lemon juice, olive oil, black pepper, grape tomatoes, basil, garlic, olive oil, capers, French baguette, olive oil

Directions:
Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
Combine scallop ingredients and marinate for about 15-30 minutes.
Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Air Fryer Beignets
Category: bread
By thedailygourmet

These beignets take on a wholesome aspect as they're cooked in an air fryer. You will need a silicone egg-bite mold, available through retailers like Amazon®.

Ingredients:
cooking spray
½ cup all-purpose flour
¼ cup white sugar
⅛ cup water
1 large egg, separated
1 ½ teaspoons melted butter
½ teaspoon baking powder
½ teaspoon vanilla extract
1 pinch salt
2 tablespoons confectioners' sugar, or to taste

Directions:
Preheat air fryer to 370 degrees F (185 degrees C). Spray a silicone egg-bite mold with nonstick cooking spray. Whisk flour, sugar, water, egg yolk, butter, baking powder, vanilla extract, and salt together in a large bowl. Stir to combine. Beat egg white in a small bowl using an electric hand mixer on medium speed until soft peaks form. Fold into batter. Add batter to the prepared mold using a small hinged ice cream scoop. Place filled silicone mold into the basket of the air fryer. Fry in the preheated air fryer for 10 minutes. Remove mold from the basket carefully; pop beignets out and flip over onto a parchment paper round. Place parchment round with beignets back into the air fryer basket. Cook for an additional 4 minutes. Remove beignets from the air fryer basket and dust with confectioners' sugar.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 7 beignets

Calories: 87.7
Fat: 1.7 g
Saturated fat: 0.8 g
Carbohydrates: 16.2 g
Sugars: 9.3 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 28.9 mg
Sodium: 73.5 mg
Cinnamon Roll Birthday Cake


Ingredients:
character(0]

Directions:
Cut each cinnamon roll into 4 or 5 pieces and drop into a sprayed 9x13-inch baking pan. Distribute cut up rolls evenly in pan. Cover with sprayed plastic wrap and let rise until double in size.
Remove wrap and bake at 350°F 20-25 minutes or until golden brown. Remove from oven and cool slightly. Drizzle with frosting to serve.
Amy's " Pretty in Pink" Baby Shower Punch


Ingredients:
"frozen raspberries"

Directions:
Puree the raspberries and strain to remove the seeds., In a large punch bowl, stir the softened sherbet, the soda, and the berry puree., MIX WELL.
Basil & Cheese Tortilla Wedges


Ingredients:
flour tortillas, cream cheese, mozzarella cheese, fresh basil leaves, parmesan cheese

Directions:
PREHEAT oven to 400ºF.
Place 1 tortilla on baking sheet; spread with cream cheese.
Top with mozzarella cheese, basil leaves and second tortilla.
BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.
Lentils With Sweet Potatoes


Ingredients:
sweet potatoes, onion, lentils, water, curry powder, salt, pepper

Directions:
Put the water/stock, lentils, and curry powder into a big pot over high heat.  Cover.  When it starts boiling, reduce the heat and bring down to a simmer.  Keep it covered and simmering for approximately 10 minutes.
Add the sweet potatoes, onions, and salt.  Raise the heat until it returns to a boil, then reduce so that it's simmering again.  Keep covered.
Cook until the potatoes are soft, the lentils are tender, and most of the water/stock is absorbed, about 15 more minutes.  If there's too much water, remove the cover so that some of the water can boil off.  If there's not enough water, add more.
Add freshly ground pepper to taste.
Enjoy!
Roasted Turkey or Chicken Breast and Walnut Salad


Ingredients:
turkey breast, celery, walnuts, mayonnaise, fresh tarragon, fresh chives

Directions:
Mix all ingredients, and let rest for at least 15 minutes., Serve on fresh bread, lettuce leaves, or in scooped out tomatoes.
Tasty Spring Soup Called "garmugia"


Ingredients:
fava beans, spring onions, asparagus, artichokes, frozen artichoke hearts, lemon, water, olive oil, pancetta, fresh thyme, garlic cloves, black pepper, salt, parmesan cheese

Directions:
See how to prepare dish at: http://www.youtube.com/watch?v=1z7ARxw835A
If using fresh artichokes, squeeze a lemon (or two] in a bowl of water to keep the artichokes from browning once you've trimmed and cut them.
Prepare all the vegetables and pancetta as described in the list of ingredients above.
Heat the broth and bring to a boil.
Preheat the oven to 430°F
Sauté the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes]. Add the pancetta. Let the fat from the pancetta melt. Turn up heat and add the veal. Let veal cook as you stir. When it is no longer pink you can start adding the vegetables.
Drain the artichokes from the lemon water they'd been soaking in and add to pot. Stir them in and let them cook for about a minute. Add all the other vegetables and stir them inches Salt.
Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked.
In the meantime prepare the croutons. Cut the bread as instructed in the ingredients and place them in an oven tray. Dress them with the leaves stripped off 7 sprigs of thyme, black pepper (10 turns of pepper mill], 3 Tbs olive oil drizzled over them, 1 tsp salt and garlic and toss. Put in a preheated 430°F oven till croutons get toasted (less than 10 minutes].
When soup is ready strip the leaves off the rest of the fresh thyme over the pot of soup and black pepper (20 turns of pepper mill]. Stir.
To serve the soup ladle it into a bowl, top with the croutons, 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.