The season of fall is here and it’s a good time for soothing and nourishing food to keep us warm and healthy. Here are two different types of soups/aash that you can enjoy.
Cauliflower Soup:
Recipe from Toba Mohabati – Toronto, Canada
Servings: 4-6
Ingredients: chopped cauliflower (about 2 lbs); 2 stalks celery, diced; 1 onion, chopped; 3 potatoes, diced; 2 large carrots, chopped; 2 cups chicken broth; 1 cup water; 2 ½ cups milk; ground nutmeg; salt; pepper; 1 ½ cups shredded cheddar cheese
Directions:
1. In a large pot combine the first seven ingredients, cover, and bring to a boil over high heat. Then reduce the heat until the vegetables are soft and purée the vegetables until smooth.
2. Separately heat the milk with the nutmeg, salt, and pepper.
3. Add the warm milk mixture to the large pot and heat over medium about 5 minutes, then add 1 cup of the cheese.
4. Pour the soup into bowls and sprinkle with remaining cheese.
Pomegranate Thick Soup (Aash):
Recipe from Roxana & Farzin Mokhtarian
Servings: 4-6
Ingredients: basmati or long-grain rice, 200 grams; herbs (parsley, mint, coriander, spring-onion ends), 1 kg; ground lamb or beef, 500 grams; split peas, 3 tablespoons; pomegranate paste, one glass; marjoram, 2 teaspoons; mint, one teaspoon; 4 large onions; cooking oil; salt; black pepper
Directions:
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 cups of hot water, split peas, salt, and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.
2. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.
3. Sauté mint in oil for a few minutes—keep an eye on it for it burns quickly (if fresh mint is used, it should be finely chopped before). Add mint on top of the aash and serve with some toasted lavash or pita.
