The seasons here in San Diego are nowhere near as dramatic as they are in other parts of the country. There are no leaves changing colours (or very few anyway), no cornstalks drying in the fields, no flocks of geese flying south. Even so, it's definitely fall: soup weather is here.
I've tried a couple of new soups recently. The first, 44-clove garlic soup, will probably not make it into the rotation often. It's delicious, and a soup that Derrick's been raving about since I made it (and eating and eating--I only got about half a bowl). Unfortunately, it makes Derrick smell like garlic. I felt like I was kissing a loaf of garlic bread this morning, and that's an improvement over the stench the day he finished the soup--two days ago! The morning after he finished the soup he trailed a cloud of garlic stench through every room of the house. I had to leave the windows and doors open for half an hour after he left to let the smell dissipate.
Tonight I made Hasa al hummus, a Moroccan soup that I probably will make again, though probably with some alterations. I didn't quite follow the recipe tonight--I pretty much halved everything except the paprika (and substituted the ground red pepper we have around here--molido, I think?), substituted chicken stock for the water and omitted the salt, and used lime instead of lemon. Oh, and I tossed in a carrot. The verdict? I liked it, though Derrick would have been happier with chicken instead of chickpeas. To be fair, he pretty much never likes chickpeas unless they're ground. Anyway, here's the recipe as I did it (for future reference).
5 c water
1 c cooked chickpeas
1 T vegetable oil
1 large onion, chopped
1-2 tsp minced garlic
1 tomato, diced (didn't bother peeling)
2 carrots, chopped in 1 cm circles
2-ish T chopped cilantro
2-ish T chopped parsley
4 tsp chicken bullion
1 tsp chili molido or paprika (or some ground sweet red pepper)
1/2 tsp ground turmeric
Juice of 1 lime
1--Boil chickpeas in water in a large pot. Add tomatoes, carrots, bullion, paprika, and turmeric.
2--heat oil in frying pan and fry onions until browned. Add garlic and saute for a few seconds. Add onions, cilantro, and parsley to soup.
3--Boil for 20 minutes or so, or until carrots and chickpeas are soft (if they aren't already). Add lime juice and serve with black pepper.