Summer Share Eleven Aug 4th/6th 2020
- This is a biweekly and weekly distribution.
- Tree fruit is not plentiful this season due to the killing frost in May. As the season progresses, we hope to have a larger variety.
Farm News from Jane
Where did July go? Here we are at the full moon of August already… The summer feels like it is flying by. It does make one grateful for all the wonderful sunshine and beauty that we are surrounded by. We have a farm guest for the next two weeks who is spending some time learning about agriculture. She also loves the cows we have at our home farm. It makes me appreciate a bit more what I have when someone else values it also!
Well the tomatoes are finally pouring in and so we now have enough for shares on a regular basis. The high tunnel tomatoes are what is in shares this week. The outside tomatoes are a few weeks behind; they did not get the benefit of an early planting and near ideal growing conditions like their high tunnel cousins! The tomato trellising is coming to an end as is the suckering. And a few of us are extremely happy to be through that part of the summer. Although we may enjoy the process, the intensity of the heat and constant attention that they require makes it a happy job to be retired for another season. We do hope to have traditional large tomatoes for share later this season. We have some in the high tunnel as well as outside. Their size requires a longer maturation period. The sweet corn crop block is not as plentiful this week. Although it loves the heat it is not as consistent in maturation, perhaps due to the extreme heat and precipitation variances. We also have had quite a bit of bird damage, red winded black birds, I think. We do have it fenced in to protect the corn from raccoons and deer but the birds cannot be kept out… The last two years have been the same and yet at some point they either have had enough and they move on to feast on something else. So, bye-bye blackbird! Some of this week’s cucumbers have been harvested from the high tunnel. Powdery mildew is one of those problems. It is what the summer squash and cucumbers struggle with. It comes with the heat, humidity and rain. Ben has been busy trying a few new cultures to see if it would help production by eliminating some of the disease and pest problems we experience in the fields. He’s a man that has no problem thinking “outside the box”. Or surfing the “net” for ideas. Thanks Ben! We hope that you enjoy this week’s bounty. Enjoy the full moon when it clears off and stay strong and healthy by eating your veggies! Blessings, Jane
Produce: Green beans Carrots Cherry tomatoes Walla Walla onions Celery
Garlic Keuka Gold potatoes Summer squash Cucumber Sweet corn
– The cherry tomatoes are a medley of yellow pear, Black cherry, Sungold and a traditional red cherry variety.
– Walla Walla onions did nor fare well in the hot and wet month of July. We will share what we have and then begin harvesting another variety. Enjoy their sweet and mild flavor!
– Sweet corn may have an unwelcome guest. Please check the tips before husking and cut off the tip if you are squeamish about the damage.
– Keuka Gold potatoes are like Yukon Gold potatoes but were bred by Cornell University for our area.
Fruit Share: White flesh Nectarines
SWEET CORN CHEDDAR PANCAKES
2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes.
BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; 1/4-pound (1 stick) butter; l/2 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 375 for 35-45 minutes, or until top is browned.
CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered;, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.
1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3.
CUCUMBER MOONS SAUTÉED WITH FRESH DILL
1 cucumber; 1 1/2 tablespoons butter; 1 1/2 tablespoons minced shallots or chopped green onions; 1 tablespoon chopped fresh dill; salt and pepper
Peel cucumber with potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. (Note: The cucumbers in this recipe could also be cut into “hoops”: use a long spoon to scoop the seeds out of a peeled cucumber, then slice it into rounds.) Recipe from MACSAC. Makes 2-3 servings.
GARDEN FRESH CUCUMBERS
2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)
Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.
CUCUMBERS IN SOUR CREAM
1 large cucumber; 1/2 cup thick sour cream; 1-1/2 tbsp cider vinegar; 1 tbsp chopped chives; 3/4 tsp salt; 1/8 tsp. white pepper; hard-cooked egg yolk
Rinse and pare cucumber. Score 1/8-inch-deep by drawing tines of a fork lengthwise over entire surface. Cut into thin slices. Combine sour cream, vinegar, chives, salt and pepper. Pour over cucumber slices. Toss lightly to coat evenly. Chill thoroughly. Garnish with finely grated, hard-cooked egg yolk. Makes 4 servings.
LIGHT CREAM OF CELERY SOUP
1 large potato, diced; 2 cups chopped celery; 1 ½ cups of water; ¾ tsp salt, plus ¼ tsp; ½ cup onion, finely minced; ½ cup celery, finely minced (use innermost stalks); ½ tsp celery seed; ½ cup milk, warmed; white pepper to taste; 2 -3 tbsp sour cream, half and half or heavy cream; freshly minced celery leaves for garnish
Place potato, 2 cups celery, water and ¾ tsp salt in a medium sized saucepan. Bring to a boil, turn heat down and simmer, covered, for about 15 minutes – until everything is soft. Puree and transfer to a larger saucepan. Melt butter in a small skillet. Add onion, finely minced celery, celery seed and ¼ tsp salt. Sauté about 8 to 10 minutes – until the vegetables are just tender. Add to puree. Stir in the remaining ingredients, except garnish. Heat gently (don’t cook or boil) and serve topped with garnish. Serves 3 to 4
CHINESE GREEN BEANS
3 c. green beans, cut diagonally in 1/2 slices; 1 c. celery, cut diagonally in 1/4 slices; 2 oz. can sliced mushrooms, Drained; 3 tbsps. Salad oil; 1 tbsp Cornstarch; 1 tbsp soy sauce; 1 beef bouillon cube
Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. Makes 6 servings.
CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1-quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 Qt. Recipe from Herbal Soups, Salads, Breads and Sweets.
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings.
Recipe from America’s Best Vegetable Recipes.
GARLIC ROASTED POTATOES AND CARROTS
1 lb. small potatoes, whole, or larger potatoes cut into chunks; 1/2 lb. baby carrots, whole or large carrots cut up; 1 tbsp. olive oil; 1/2 tsp. kosher salt, 1/2 tsp. ground black pepper, 1 clove garlic, minced, 2 tsp. fresh thyme, minced
Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Heat oven to 400 degrees. In a large mixing bowl, combine the potatoes, baby carrots, olive oil, salt, pepper, garlic, and thyme. Stir to mix well. Pour the potato-carrot mixture into an oven-safe large skillet (or can spread out on a rimmed baking sheet lined with tin foil). Place the skillet into the oven and roast for 25-30 minutes, stirring occasionally. The potatoes and carrots are done when they are tender when pierced with a fork. Servings: 4; Recipe from Center Cut Cook
SLOW-FRIED FRENCH FRIES
Peel 2 lb. potatoes; cut into french-fry sticks. Rinse; shake off water. Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously). Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt; four servings *The slow-frying method is revolutionary. Try this French fry recipe and you’ll never “fast” fry your potatoes again! Recipe by Adam Rapoport Recipe from Bonappetit
SICHUAN CARROT SOUP
1 medium onion, chopped, 1 celery rib, chopped; 1 garlic clove, minced, 1 teaspoon vegetable oil, 1 lb. carrot, cut into 1-inch pieces, 3/4 inch fresh gingerroot, peeled and sliced thin; 1/8 teaspoon hot red pepper flakes, 3 cups chicken broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons creamy peanut butter, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 cup milk
Garnish, 2 tablespoons heavy cream, 1/4 cup sour cream, mixed with the cream
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 20-30 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Serves 6; Recipe from Eating Well in Season
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
1/4 cup red wine vinegar; 2 teaspoons prepared Dijon, mustard; 1/4 cup walnut oil (can be found in specialty stores); 1/2 cup broken walnut pieces; 2 cups sliced fennel stalk or celery; 1 clove garlic, crushed; 1 small cucumber, peeled, seeded, and chopped; 2 cups seeded, chopped tomatoes; 1 small onion, sliced in rings; 1 cup shredded or cubed Mozzarella cheese 1/4 cup basil, chopped
In a small bowl, combine vinegar and mustard; set aside. Heat oil over medium heat in a large skillet. Add walnuts, sautéing until they begin to brown. Toss in fennel and garlic. Cook, stirring constantly until fennel begins to soften, 2 to 3 minutes. Remove pan from heat and mix in remaining ingredients. Blend in vinegar mixture and toss gently. Serve immediately on a bed of lettuce for each serving.
Serves 4. Recipe from Especially Herbs.
SUNNY-SIDE UPS WITH PESTO AND TOMATOES
1 teaspoon olive oil; 12 cherry tomatoes, halved; 1/2 small sweet onion, finely chopped; 2 tablespoons pesto; 4 eggs; salt and pepper
Heat oil in medium-size nonstick pan over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately. Makes 2 servings. Recipe from MACSAC
GREEN BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh green beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
ROASTED FRENCH BEAN SALAD WITH PINE NUTS AND PARMESAN
1-pound haricots vertes (thin French green beans), washed and dried; salt and pepper to taste; 2 tablespoons wine vinegar; 4 tablespoons olive oil, divided; 1/4 cup pine nuts; 2 cloves garlic, minced; 1/4 cup shredded Parmesan cheese
Heat oven to 425 degrees. Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15 minutes, stirring halfway through cooking time. Mash garlic with 1 teaspoon salt; add vinegar. Whisk in 3 tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season with salt (if necessary) and pepper. Spread pine nuts on baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech. It may be made with regular green beans (roast them a little longer), and with sliced, sautéed Portobello mushrooms instead of pine nuts. Makes 4-6 servings. Recipe from Angelo Tedesco, Turtle Farm
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6
LEMON-PEPPER LINGUINE WITH SQUASH
Prep 30 minutes; ready in 320 minutes
1 pound whole-wheat spaghetti, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1½ tablespoons black peppercorns, coarsely ground, 1 pound thin zucchini, trimmed and very thinly sliced lengthwise, 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise, 1 teaspoon kosher salt, 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped, ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving, 2 tablespoons lemon zest, 3 T lemon juice
Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes. Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired. Recipe form Eatingwell.com
ZUCCHINI SALAD WITH TOMATOES AND FETA
2 medium zucchini thinly sliced, 1 C cherry tomatoes halved, zest of one lemon, juice from one lemon; (3 T), 1 T extra virgin olive oil extra for drizzling, 2 z. feta cheese crumbled, Salt and pepper to taste, 10 basil leaves rolled and sliced
Use a sharp knife to slice the zucchini super thin. If you have a mandoline, you can use that. Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together. Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy! *The smaller the zucchini the better. This salad is best with super fresh, in season zucchini that is nice and tender. Recipe from cleananddelicious.com
GREEK SUMMER-SQUASH GRILLED PIZZA
Prep: 20 min.; Ready In; 20 min.
1 LB. whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash, 1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired.
Recipe from Eatingwell.com
CURRIED ZUCHINNI SOUP
1 t olive oil, 11/2 C chopped onion, 4# zucchini, 1T dried thyme; crushed4 C chicken stock, 1 C heavy cream, 2 tsp. curry powder, ¼ C melted butter, ¼ C all-purpose flour, homemade croutons
In a 6 qt. Dutch oven heat olive oil over medium heat. Add onion, cook 4-5 minutes or until tender. Add zucchini and thyme; cook, covered, 12 minutes or until zucchini is softened, stirring occasionally. Add stock, cream, and curry powder. Bring to a boil. In a small bowl combine melted butter and flour; stir into soup. Reduce heat; cook, uncovered, 15 minutes or until zucchini is tender, stirring occasionally. Let cool slightly. Using an immersion blender, blend soup until creamy. Or, working in batches, blend soup in a food processor or blender. Season to taste with salt and black pepper. Top with croutons.
Recipe from Better Homes & Gardens August 2018