xiaoxl/recipe_data huggingface dataset:
Rajas Con Queso (Peppers With Cheese)


Ingredients:
butter, garlic, red bell peppers, poblano chiles, green onions, monterey jack cheese, fresh cilantro

Directions:
Melt butter in large skillet over medium heat.
Add garlic; saute 1 minute.
Add bell peppers and poblanos; saute until tender, about 12 minutes.
Add green onions; saute until tender, about 4 minutes.
Add cheese and simmer until cheese melts.
Stir in cilantro.
Season with salt and pepper.
Overnight Oats with Jam
Category: breakfast-and-brunch
By sweettooth

This is a filling, sweet, and healthier breakfast that gives you energy for the day. Make it the night before, and let it chill overnight in the fridge.

Ingredients:
1 cup Greek yogurt
½ cup rolled oats
4 tablespoons strawberry jam
2 tablespoons chia seeds  (Optional)

Directions:
Stir yogurt, oats, strawberry jam, and chia seeds together in a covered jar or container. Cover and refrigerate 8 hours to overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 2 servings

Calories: 358.2
Fat: 14.5 g
Saturated fat: 5.6 g
Carbohydrates: 48.3 g
Sugars: 28.2 g
Dietary fiber: 6 g
Protein: 10.3 g
Cholesterol: 22.5 mg
Sodium: 68.2 mg
Chilla Quillas


Ingredients:
corn tortillas, chicken breast, monterey jack cheese

Directions:
In a large frying pan pour the oil and set to medium high heat.  I like to add a few popcorn kernels to tell me when the oil is ready.
Once the oil is hot add the tortilla squares and fry till almost crisp.
Turn off the stove and with a slotted spoon remove the squares onto a paper towel lined plate or bowl.
While the oil cools shred the chicken and cheese.
Empty out the oil from the pan and return the tortillas to the pan, spread the shredded chicken over the tortillas.
Then pour the enchilada sauce over the chicken and tortillas and gently fold into each other till the chicken and tortillas are well coated with enchilada sauce.
Sprinkle the cheese over the mixture.
Over medium-low heat allow the chilla quillas to heat through and the cheese to melt.  Once the sauce is bubbling and cheese is completely melted your meal is ready to serve.
Sweet Potato Casserole Crunch Goodie


Ingredients:
mashed sweet potatoes, sugar, eggs, milk, vanilla, margarine, flour, brown sugar, pecans, margarine

Directions:
Mix first 6 ingredients for the filling.  Place in a greased casserole dish (I use an 8x8].
Mix remaining 4 ingredients for the topping.
Pour over filling mixture.
Bake at 350 for 30-40 minute or until light browning appears.
Texas Taco Burgers


Ingredients:
ground beef, lettuce, tomatoes, red onion, fat free sour cream, fat-free cheddar cheese, salsa

Directions:
Following package instructions cook beef and seasonings, but use only HALF of recommended water.  Cook until no longer "drippy".
Spread sour cream among the four buns.
Place lettuce on bottom of each bun.  Top with taco meat.
Top meat with onion, cheese, tomato, salsa.
Top with bun top.
I double the meat portion of this recipe and freeze half.  Then just microwave for a second meal later on.
Apple Spice Dump Cake
Category: desserts
By Marcia L. Cainion

This cake was done on a whim trying to think of something other than the traditional dump cake to serve for Memorial Day.  It turned out very good, especially with some vanilla ice cream.

Ingredients:
1 (18.25 ounce) package spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
¾ cup butter
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Yields: 1 - 9x13 inch pan

Calories: 227.4
Fat: 11.8 g
Saturated fat: 5 g
Carbohydrates: 30.1 g
Sugars: 10.3 g
Dietary fiber: 1.5 g
Protein: 1.8 g
Cholesterol: 15.3 mg
Sodium: 207.8 mg
Feta Tomato Olive Chicken


Ingredients:
flour, boneless skinless chicken breasts, olive oil, garlic, onion, red wine, tomatoes, fresh basil, feta cheese

Directions:
Salt and pepper chicken and dredge in flour., Saute in salad oil over medium heat for about 3 minutes per side or until done., Remove from pan and set aside., Place olive oil in same pan and add garlic and onion and saute for 2 minutes., Add wine and tomatoes and cook for one minute., Add olives and cook for another minute., Add salt and pepper to taste., Remove pan from heat and add basil and feta cheese., Place chicken breasts on serving plates and top with tomato olive mixture.
BBQ Curried Scallops in Shell


Ingredients:
fresh scallops, curry powder, dried coriander, ground cumin, sugar, coconut milk, red capsicums

Directions:
Place curry powder, cumin and coriander into a small saucepan and mix well.
Add capsicum (bell pepper] and stir in coconut milk.
Place over medium heat and cook until thickened, stirring often.
Pour equal amounts of curry paste over each scallop.
Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
Chef John's Green Chicken Chili
Category: soups-stews-and-chili
By Chef John

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Ingredients:
3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Directions:
Season chicken thighs with salt on both sides. Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting. Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green. Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt. Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 520.8
Fat: 23.2 g
Saturated fat: 6.3 g
Carbohydrates: 31.3 g
Sugars: 4.4 g
Dietary fiber: 9.2 g
Protein: 43.4 g
Cholesterol: 127.7 mg
Sodium: 1281.2 mg
Anne Marie's Pasta With Beans


Ingredients:
olive oil, mushrooms, diced tomatoes, black beans, dry basil, ziti pasta, lemon juice, parmesan cheese, scallions

Directions:
Cook pasta according to package directions.  Drain and set aside in large serving bowl.
While pasta water is heating and pasta is cooking, heat oil over medium-high heat in large non-stick skillet.
Add mushrooms and saute til lightly browned.
Add undrained tomatoes, beans, basil, salt and pepper.
Mix gently.
Cover and simmer until pasta is done cooking.
Pour tomato and bean mixture over pasta in serving dish.
Top with scallions, lemon juice and parmesan cheese.
Warm Citrus Fruit with Brown Sugar


Ingredients:
red grapefruits, grapefruit sections, oranges, fresh pineapple chunks, pineapple chunks, brown sugar, butter

Directions:
In a medium bowl, combine fruit.
Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
In a small bowl, stir together brown sugar and butter until well mixed; sprinkle on fruit.
Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly.
Conch Chowder


Ingredients:
water, shortening, bacon fat, onions, celery, green pepper, carrot, garlic clove, water, potatoes, tomato puree, tomato paste, fresh oregano, fresh basil, bay leaves, salt, pepper

Directions:
In a large saucepan (soup pot] over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
In a large skillet over medium high heat, melt shortening (or bacon fat]. Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.
Laura Bush's Guacamole


Ingredients:
avocados, shallots, red onions, black pepper, salt, fresh cilantro

Directions:
Place avocado flesh in bowl., Mash with fork till smooth., Add the rest of the ingredients and mix well., Serve with chips, toast, or veggies to dip.
Cajun Shrimp Chowder


Ingredients:
olive oil, green pepper, celery, red onion, garlic, crushed tomatoes, red wine, water, cayenne pepper, salt, black pepper, medium shrimp, green onion

Directions:
In a large pot heat olive oil., Add peppers, celery, onion and garlic and saute until tender, around 5 minutes., Mix in crushed tomatoes, wine and water., Bring to a boil, add Old Bay Seasoning, cayenne, salt and black pepper., Cover and simmer for 35 minutes, stirring occasionally., Add shrimp, cover and simmer for 5 minutes, then remove from heat., Garnish with green onions.
Tempeh Sukiyaki With Broccoli & Cauliflower


Ingredients:
tempeh, tamari, mirin, arrowroot, Worcestershire sauce, honey, fresh ginger, green pepper, onion, carrot, celery, broccoli floret, cauliflower, tamari

Directions:
Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.
Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.
Drain tempeh, adding any left over marinade to the stock.
Heat wok or skillet add 2 tbsp oil.
Fry tempeh uintil browned remove to a bowl.
Heat pan add remaining 2 tbsp oil.
Stir fry onions& peppers for a few minutes add celery cook 2 minutes.
Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.
Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.
Serve with brown rice (the sauce will be thin].
Asian Style Sesame Dressing


Ingredients:
soy sauce, sesame seeds, dried ginger, garlic powder, black pepper

Directions:
"Mix all and let sit for 2 hours."
Herb Roasted Pork Loin and Potatoes


Ingredients:
potatoes, olive oil, dried thyme, garlic powder, fresh chives, boneless pork loin roast, dried thyme, garlic powder, onion powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C].
2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C]. Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Honeyed Banana and Walnut Pancakes


Ingredients:
walnuts, self-raising flour, bicarbonate of soda, caster sugar, milk, egg, butter, banana, icing sugar, honey

Directions:
"Preheat oven to 200°C Place walnuts on a paper-lined baking tray and toast in the oven for about six to eight minutes. Remove and cool. Sift flour and soda into a large bowl and stir in the sugar. Whisk in the combined milk, egg and butter until batter is smooth. Stir in the banana. Heat extra butter in a frying pan and pour ¼ cup of the batter into the pan, allowing room for spreading, and cook until bubbles appear on the surface of pancake. Turn and cook until browned. Remove from pan and repeat with remaining mixture. Serve pancakes topped with walnuts and icing sugar and drizzled with honey."
Mushkazone (Hungarian Spice Cookies)


Ingredients:
walnuts, butter, ground cloves, ground nutmeg, sugar

Directions:
Mix together Ground walnuts, bread crumbs, ground cloves, ground nutmeg and sugar.
Beat egg yolks with melted butter.
Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter.
Firmly press the cookie mix flat into a 9 x 13 pan that has been buttered and floured on the bottom.
It should be about one inch thick.
It will seem crumbly at first.
With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.
Bake at 325 degrees until firm, about 20- 25 minutes.
It should darken in color a little; Watch carefully; Do Not Burn!
Let bars cool in pan.
After they are cooled, recut with knife and keep in cookie tin.
Baked Old Bay® Salmon
Category: main-dish
By Joni's Busy Kitchen

A super easy way to cook salmon with Old Bay® seasoning. The mayonnaise keeps the fish very tender.

Ingredients:
1  serving cooking spray
1 (2 pound) salmon fillet
2 tablespoons mayonnaise
2 tablespoons seafood seasoning (such as Old Bay®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray. Place salmon on the prepared baking sheet. Spread with mayonnaise and sprinkle with  ® seasoning. Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 148.3
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 0.1 g
Protein: 20.8 g
Cholesterol: 50.1 mg
Sodium: 448.3 mg
Beef Rogan Josh


Ingredients:
yellow onion, diced tomatoes, plain nonfat yogurt, ground coriander, ground cumin, cayenne, ground turmeric, garam masala, garlic cloves, ginger, ghee

Directions:
In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute.
Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently.
Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes.
Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender.
In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.
Corn and Avocado Salsa


Ingredients:
frozen corn kernels, pepper, red bell pepper, green onion, fresh cilantro, fresh lime juice, salt, avocados, tortilla chips

Directions:
Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden.
Remove from heat; let cool.
Stir together corn mixture, bell pepper, and next 6 ingredients.
Cover and chill at least 30 minutes.
Stir in avocado just before serving.
To add more flavor without more heat, increase the fajita seasoning  by 1/2 tablespoons.
Margarita Shrimp


Ingredients:
shrimp, fresh cilantro, olive oil, garlic cloves, triple sec, lime juice, lime wedge, salt

Directions:
Sample the tequila to make sure it has not gone bad! lol.
Mix all marinade ingredients in a medium mixing bowl.
Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
Remove from grill and serve immediately.
BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
Enjoy!
Wonderful Sugar Cookies


Ingredients:
powdered sugar, butter, margarine, vanilla, egg, flour, baking soda, cream of tartar

Directions:
Cream butter and sugars together; add egg, vanilla and almond extract.
Combine flour, baking soda, cream of tartar and add dry mixture, mix all together.
Bake at 350° for about 6-9 minutes.
Cabernet Jus for Roast


Ingredients:
broth, garlic cloves, shallot, bay leaf, dried thyme, chicken broth

Directions:
In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
(You should be cooking your roast during this time, too.].
Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too] and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
Pour the jus through a sieve into a sauceboat, pressing down on the solids.
Serve on the side with your roast.
Note:  the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
To use as au jus for beef dip sandwiches:  thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.
Okinawa Shoyu Pork
Category: world-cuisine
By Diana71

I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba.  The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...

Ingredients:
1 ½ pounds whole pork belly
½ cup soy sauce
½ cup packed brown sugar
½ cup water
½ cup mirin (Japanese sweet wine)
2 teaspoons ground ginger
1 clove garlic, or to taste

Directions:
Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour. Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside. Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 330.6
Fat: 15.6 g
Saturated fat: 5.1 g
Carbohydrates: 27 g
Sugars: 24.4 g
Dietary fiber: 0.3 g
Protein: 15.4 g
Cholesterol: 41.1 mg
Sodium: 2071 mg
Easy Crawfish Etouffee


Ingredients:
crayfish tail, butter, yellow onion, bell pepper, celery, parsley, spring onion, garlic, salt, black pepper, white pepper, ground cayenne pepper, mushroom, cooked rice

Directions:
In dutch oven melt butter over medium heat., Add onions, bell pepper, celery and garlic., Saute vegetables until soft, about 30 to 45 minutes., Add Crawfish tails and seasonings., Cover and simmer for 10 minutes., Add the mushroom sauce, let it simmer for 5 minutes., Add to crawfish mixture, cover and simmer for 10 more minutes., Serve on hot rice.
Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker)


Ingredients:
cilantro, poblano chiles, bell pepper, white beans, onion, garlic, salt, black pepper, cumin, dried oregano

Directions:
Remove excess fat from the pork loin.  Cut into 1" squares.
Wash and quarter tomatillos.  Puree in blender with the cilantro and jalapeno.
Add all ingredients into a in a 4 quart crockpot.  Stir well.
Cook on low 6-8 hours or on high 3-4 hours.
If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving.  If a thinner sauce is desired, add chicken broth.
Poppy Seed Cake


Ingredients:
milk, poppy seed, semolina, egg, red currant jam, lemon, rind of, cinnamon, baking powder, butter

Directions:
Preheat oven at 200°celcius.
Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
Grind some lemon peel into the dough.
Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one] and put the dough mixture  in it.
Bake the cake for about 45 minutes.
Check on a needle if it is ready.
You can also use orange marmalade--that works great as well.
If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!
Instant Pot® Roasted Garlic
Category: side-dish
By Bren

The color won't be the same as when roasted in the oven but the flavor is wonderful! Use the garlic to make garlic bread, aioli... the possibilities are endless. Enjoy!

Ingredients:
1 cup water, or as needed
1 bulb garlic
1 tablespoon olive oil, or as needed
salt

Directions:
Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water up to the bottom of the steamer basket. Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 51.2
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 4.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Sodium: 42.9 mg
Spicy Tomato Soup


Ingredients:
olive oil, yellow onion, red pepper flakes, whole tomatoes, water, fresh basil leaf, kosher salt, fresh ground black pepper, creme fraiche

Directions:
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.]
Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
Set a fine-mesh strainer over a large, heatproof bowl.
Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid] and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off].
Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
Return the soup to the saucepan and reheat on medium low until hot.
If you choose, serve topped with a tablespoon of crème fraîche.