Hemp Milk

 Ingredients

• 1/2 cup hulled hemp seeds (hemp hearts)
• 4 cups water

Optional

• 1 tbsp maple syrup, honey or 2-3 pitted dates
• 1 tsp vanilla extract

Instructions:

• Add ingredients into blender
• Blend for 1 minute, or until the milk is creamy

Can be refrigerated up to 5 days

Slow-Cooker Moroccan Chicken Thighs with Sweet Potato

 

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Serves 6 to 8

This warming chicken dinner tastes exotic but calls for a short list of easy-to-find ingredients. I like to serve it over couscous, though any grain or vegetable makes a suitable bed. Don’t skip the toppings – the fresh cilantro, squirt of bright lemon, and crunchy almonds make a big difference.

Ingredients:

• 2 pounds of boneless chicken thighs, skin removed
• 2 large sweet potatoes, peeled and chopped into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• ¼ cup vegetable or chicken stock
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• ½ teaspoon turmeric
• ¼ cup dried fruit like raisins, chopped dates, apricots, or prunes (I used raisins here)

For Serving:

• Cilantro, chopped
• Slivered almonds, toasted
• Lemon wedges
• Couscous

Directions:

1. Combine everything in the bowl of a slow cooker. Stir a few times to mix the spices, chicken, dried fruit, and vegetables together. Set the slow cooker to low for 6 to 7 hours. The chicken is done when it can be shredded easily with two forks.

2. To serve, break apart the chicken into large strands using two forks (this can be done in the bowl of the slow cooker or on a serving tray). Dish a heaping spoonful of the chicken and sweet potatoes over a bed of couscous. Sprinkle with chopped cilantro, toasted almonds, and squirt with a fresh wedge of lemon.

Curried Red Lentil Soup With Toasted Coconut

YIELD:  4 servings

TIME:  40 minutes

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

INGREDIENTS

• 2 tablespoons olive oil, plus more as needed
• 1 medium red onion, finely chopped
• 1 medium carrot, finely chopped
•  Kosher salt and black pepper
• 2 garlic cloves, finely chopped
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 cup red lentils
• 5 cups vegetable stock or water
• ¼ cup unsweetened coconut flakes
•  Cilantro, scallions and lime wedges, for serving (optional)

PREPARATION

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.

Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.

While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.

Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

White Borscht

This white borscht, a nod to the tradition of sour soups in Ukrainian cooking, is simply a perfect meal: rich and satisfying, yet bright and delicate and clean all at once. It's given its distinct tang up front, by soaking a hunk of sourdough bread in the simmering broth, and also at the end, by whisking in a little crème fraiche before serving. At the center is the delicious, subtle, complex broth. 

The better the kielbasa, the better the broth, obviously, and it's worth using the whole garland for that complex smoky seasoning it imparts. There will be extra for snacking. Chopped dill keeps it all bright and fresh and lively in the mouth. A year-round classic to have in your repertoire, it's especially beloved in colder months. When weather forecasters announce a dismal spell of sleeting days in a row, you'll think, oh, good! White Bosch weather!

Ingredients

• 2 1/2 pounds full horseshoe link of high quality smoked kielbasa
• 5 fresh bay leaves
• 3 lbs. leeks (six long, lively leaks)
• 3 lbs. russet potatoes
• 1 cup unsalted butter two sticks
• 1 large yellow onion, small diced, about two cups
• 6 garlic cloves minced
• Kosher salt, such as Diamond Crystal
• 1 (4 ounce) hunk of dense, very sour sourdough bread, crusts removed
• One full tablespoon finely ground black pepper
• 1/2 cup crème fraiche
• 1 bunch fresh dill, woody stems removed, fronds minced

Instructions

Step 1:   Cut kielbasa into four equal lengths, and cover in a pot with three quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!

Step 2:   While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leaks into 3/8 in. half moons from whites to dark greens, as far up as viable.

Step 3:   Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to "box" the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-in square.

Step 4:   In a sturdy soup pot, melt one stick butter over low heat until foaming. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full five minutes until translucent.

Step 5:   Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.

Step 6:   Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.

Step 7:   Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining six pieces into very thin 1/8 inch half moons, and set aside.

Step 8:   Retrieve the soggy lump of sourdough bread with a slotted spoon, and don't worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out.  Also remove about 1 cup of liquid, and set aside.

Step 9:   Add potato cubes and the rest of the kielbasa liquid to the pot.  Add another pinch of salt and half the black pepper.  Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.

Step 10:   Using either a stick blender or a traditional blender, puree the sodden hunk of bread until foamy, using some of the liquid you pulled in step 8 if needed. Stir this back into the soup pot once the potatoes are cooked through, and add the sliced kielbasa as well.

Step 11:  Whisk the crème fraiche with one half cup of the hot reserved liquid. Stir mixture into the soup. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.

Sweet Potato and Bok Choy with Miso Dressing

 

Ingredients:

• 1 ½ pounds assorted sweet potatoes, peeled and cut into 1-inch chunks
• 6 heads baby bok choy, halved lengthwise
• ¼ cup minced fresh ginger
• 2 tablespoons red or brown miso paste
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 6 tablespoons canola oil
• Cooked red or white quinoa
• Sesame seeds, optional

Directions:

Step 1:  Place a steamer basket in a large skillet or pot. Add water to just below the basket. Bring to boiling; reduce heat. Add sweet potatoes to basket; cover. Steam 10 minutes. Add bok choy; cover. Steam 5 minutes more or until tender.

Step 2:  Meanwhile, for Miso Dressing, in a small bowl whisk together the ginger, miso, lime juice, cider vinegar, maple syrup, and garlic. Gradually whisk in canola oil until combined.

Step 3:  Serve veggies over quinoa; drizzle with Miso Dressing. Garnish with sesame seeds, if desired.

Slow Cooker Beef Stew

 

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. 

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 ½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Directions:

Step 1:  Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Step 2:  Cover, and cook on Low setting for 8 hours, or on High setting for 4 hours.

Vegetable Chowder

 This is a quick, easy and delicious soup.  I reduced the cheese by 1/3, using only 2 cups (one bag of pre-shredded cheddar) and it was still totally cheesy and delicious.

Prep:  15 mins

Cook:  35 mins

Total:  50 mins

Yield: 6 - 8 servings

INGREDIENTS

• ½ cup chopped red bell pepper
• ½ cup chopped onion
• ¼ cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• salt to taste
• ground black pepper to taste
• 3 cups water
• 3 cubes chicken bouillon
• 1 ½ cups milk
• ½ cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese (option: reduce to 2 cups)

DIRECTIONS

Step 1:  In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.

Step 2:  Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.

Step 3:  Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

https://www.allrecipes.com/recipe/12899/vegetable-chowder

Dijon and Cognac Beef Stew

This is very rich.  I would add potatoes to this next time. 

 INGREDIENTS

• 1/4 pound salt pork, diced
• 1 large onion, finely diced
• 3 shallots, chopped
• 2 to 4 tablespoons unsalted butter
• 2 pounds beef chuck, in 1-inch cubes
• 2 tablespoons all-purpose flour
• Kosher salt and black pepper
• 1/2 cup Cognac
• 2 cups beef stock * (1 cup for slow cooker)
• 1/2 cup Dijon mustard
• 4 tablespoons Pommery mustard or other whole-grain Dijon mustard
• 4 large carrots, peeled and cut into half-moon slices
• 1/2 pound mushrooms, stemmed, cleaned and quartered
• 1/4 cup red wine

PREPARATION

1. Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. 
2. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
3. If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
4. Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
5. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
6. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

For a slow-cooker version 

1. Place salt pork in a large sauté pan. Cook over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard.  
2. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, then sear the  beef cubes in the fat. 
3. Into the slow cooker add seared beef, onions, shallots, carrots, mushrooms, red wine. 
4. Add Cognac to the empty pan, and deglaze. Add 1 cup stock, 1/2 cup Dijon mustard and 1 tbsp. Pommery mustard. Transfer to the slow cooker. 
5. Cook on low for 6 to 8 hours. 
6. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.

From NY Times Food Section

Holiday Gold Rush

YIELD:  Makes 2 drinks

INGREDIENTS

• 3 tablespoons honey
• 2 tablespoons boiling water
• 1/2 cup bourbon (4 ounces)
• 1 oz orange liqueur
• 1/2 lemon, juiced 
• 2 pinches of cinnamon
• 3 pinches of ground clove (a little less than 1/4 tsp.)
• 1/2 tsp. ground, dried orange peel
• Dried orange peel section (unground) for garnish 
• Cinnamon stick for garnish

INSTRUCTIONS

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously to form a thin syrup. Whisk in the lemon juice, bourbon, orange liqueur, ground orange peel, cinnamon, and ground clove.  

Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Put a big ice cube into 2 rocks glasses.  Pour mixture through a strainer over the cubes.  Garnish, serve, confiscate car keys. 

Southern Macaroni and Cheese

NY Times Recipe from Millie Peartree, Adapted by Kiera Wright-Ruiz

YIELD: 8 to 10 servings

TIME: 45 minutes, plus cooling

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. —Kiera Wright-Ruiz

INGREDIENTS

• Kosher salt and black pepper
• 1 pound elbow macaroni
• 2 cups whole milk
• 2 large eggs
• 4 cups shredded extra-sharp Cheddar (about 16 ounces)
• ½ cup unsalted butter (1 stick), melted
• 2 cups shredded Colby Jack (about 8 ounces)

PREPARATION

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

The Ultimate Immunity Smoothie

Supermarket and drugstore aisles are filled with vitamins and supplements that promise to improve immunity. And in this, the year of the coronavirus, you may have considered stocking up on such offerings.

"Immune function, particularly in older adults, is very much a function of good nutrition,” says Charles Mueller, associate professor of clinical nutrition at New York University. But Mueller points out that, unlike foods, supplements are largely unregulated, and that a safer, more proven and effective way of supporting overall health is to eat real foods that deliver key nutrients. A great way to start: Whip up a nutrient-dense morning smoothie. Here's what your blender should include.

Kefir for probiotics

"The majority of our immune system resides in our gut,” says Manhasset, New York, dietitian Julie Kramer. “It's important that we support the microbiome there with healthy bacteria.” Kefir is a fermented milk product loaded with probiotic microorganisms.

Substitute: unsweetened yogurt

Pineapple for vitamin C

To sweeten your smoothie, opt for fruits like pineapple, citrus and berries that are high in vitamin C, which is crucial to immune function.

Substitutes: strawberries, kiwi, papaya or mango

Fortified dairy for vitamin D

Adequate vitamin D helps protect against flu and other infections. Options: milk, kefir or unsweetened yogurt fortified with vitamin D

Spinach for iron

These leafy greens are rich in iron as well as folate, a B vitamin that supports the immune response.

Substitutes: peanut butter, steamed kale

Almond butter for magnesium and vitamin E

Both nutrients, found in nuts and seeds, support immunity and heart health.

Substitutes: peanut, cashew or sunflower seed butter; chia, flax or hemp seeds

Chia seeds for zinc

Zinc helps the immune system fight off bacteria and viruses.

Substitutes: hemp or flax seeds

Pick your protein

Whether you get it from soy, cow's milk, or plant- or whey-based protein powder, protein is vital to building and repairing the body's cells, including those that fight infection.

INGREDIENTS

• 1 cup plain vitamin D-fortified kefir (or 1/2 cup plain yogurt and 1/2 cup fortified milk)
• 1/2 banana, fresh or frozen (for sweetness and creaminess)
• 1 cup frozen strawberries, mango or pineapple
• 1 tablespoon almond butter
• 1 cup fresh spinach leaves
• 1 teaspoon chia seeds
• 1 scoop protein powder (optional)

Blend ingredients together for about a minute, until smooth.

Add water or ice to change consistency or temperature to your preference.

GREEN AND WHITE BEAN HERB SALAD WITH FENNEL, LEMON, AND CORN

In the early season, I make this salad with fresh green beans and canned (or cooked) white beans; later on I use freshly harvested cranberry beans or other shell beans in place of the white beans if I have them.

The double dose of lemon and a bodacious amount of herbs are the point here - this is a bright tasting salad that's the perfect side for grilled steak or fish.

Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
•  2 teaspoons lemon zest
•  1 teaspoon maple syrup
•  1 teaspoon minced fresh garlic or ginger
•  Kosher salt or sea salt
•  1 cup mixed parsley, cilantro, mint, basil. oregano, or other tender herb leaves
•  1 cup baby arugula leaves
• 8 ounces young or thin green beans, trimmed and boiled just until tender (4-5 minutes)
• 1 cup cranberry beans or other shell beans (cooked) or canned small white beans, well drained
• medium fennel bulb, core removed, very thinly sliced
• cup fresh corn kernels (about 1 large or 2 small ears)
• Freshly ground black pepper
• 3 to 4 tablespoons chopped toasted hazelnuts or walnuts (optional)
• Red grapes for garnish

Directions

1. In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the maple syrup, the garlic or ginger, and a good pinch of salt.
2. Put all of the vegetables and most of the herbs and arugula in a mixing bowl and toss with a bit of salt and the vinaigrette. Garnish with remaining herbs and some sliced red grapes

https://mvmagazine.com/news/2020/06/18/green-and-white-bean-herb-salad-fennel-lemon-and-corn

MARTHA'S VINEYARD JULY 2020  p.93

Tuscan Bread Soup

Recipes: Two hearty Tuscan dishes that let beans and potatoes shine

You can make both dishes using pantry staples.

By Christopher Kimball Globe Correspondent,Updated September 23, 2020, 11:11 a.m.

https://www.bostonglobe.com/2020/09/23/magazine/recipes-two-hearty-tuscan-dishes-that-let-beans-potatoes-shine/

Tuscany’s tradition of cucina povera (peasant cooking) was inspired by frugal cooks who maximized the flavor of a few ingredients to create dishes that were more than the sum of their parts. For our ribollita, a bread soup, we add chopped chard stems and toasted croutons for texture, while fragrant fennel heightens the flavor. And, we cook potatoes like rice for a richer, creamier braised potato — patate in umido — all done on the stove-top.

Tuscan Soup With Bread, Beans, and Greens (Ribollita)

Makes 4 servings

In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food — leftover bread, beans, and inexpensive vegetables were thrown into a pot and simmered to make a hearty soup. For our version, we cut the bread into cubes, toast it in olive oil, and use it as a garnish so that it better retains its texture. We like red Swiss chard for the color it adds, but any variety works well. Great Northern beans hold their shape nicely, but you could use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.

Use the chard stems — chop and cook them with the onion and bell pepper for added texture and flavor.

• 5 tablespoons extra virgin olive oil, divided, plus extra to serve
• 1 teaspoon sweet paprika
• Kosher salt and ground black pepper
• 5 ounces rustic bread, such as ciabatta, cut into 1-inch cubes (4 cups)
• 1 medium red onion, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 bunch red Swiss chard, stems removed and sliced ¼-inch thick, leaves cut crosswise into 1-inch pieces and reserved separately
• 6 medium garlic cloves, minced
• 2 teaspoons fennel seeds
• 1½ quarts low-sodium chicken broth
• 2 15½-ounce cans Great Northern beans, drained and rinsed

Directions

• Croutons:

• In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium heat, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.

• Soup 
• Onion, Pepper, Chard Stems:
• In a large Dutch oven over medium-high heat, add the remaining 3 tablespoons of oil and heat until shimmering. 
• Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. 
• Garlic/Fennel
• Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
• Chard leaves
• Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. 
• Add the broth and bring to a simmer, then reduce to medium heat. 
• Beans
• Stir in the beans, then cover and cook until the chard leaves are tender, 7 to 9 minutes.
• Final Seasoning
• Off the heat, taste and season with salt and pepper, if necessary. Ladle into bowls, drizzle with oil, and sprinkle with the croutons.