Well Now...

...Have I failed to mention my parents' being in Iceland?

I would be pretty jealous if the lagoon was looking like this:

But I hear the weather has been pretty dreadful. Mom has sent reports of intense wind and rain and much cold. Hopefully it has let up a bit and proved a lovely trip. It seems like a craggy, mystical sort of place.

The weather here has been up and down, whichway, and all over. The sun is peeking out for now, but we had a good rain today, a little preview of what's to come. Obviously, a soup day.

I'm thinking of Mom as I fix what I remember as the best soup I have home-made (remember, Mom?):

Moosewood Cookbook's Chickpea and Artichoke Heart Stew
4 C. Vegetable broth
1-1/2 C. chopped onion
2 cloves garlic, minced
2 T. Olive oil
1 tsp turmeric
1 tsp paprika
4 med. potatoes, red or white
1 tsp ground rosemary (1 sprig fresh)
1/2 C. cooked winter squash or sweet potato puree
3 C. cooked chickpeas (2 15-oz cans, drained)
14-oz artichoke hearts, quartered, drained
salt and pepper to taste

Prepare potatoes: scrub, remove eyes; cut into 1/2" cubes (4 C).
In a large saucepan, bring the stock to a simmer.

Meanwhile, in another pot, saute the onions and garlic in oil for about 8 minutes or until soft. Stir in turmeric and paprika; saute for 1 minute. Add the potatoes, rosemary, sage (I didn't have any) and the simmering stock. Cook for about 12 minutes, until potatoes are tender. Stir in the pureed squash or sweet potatoes, and add the chickpeas and artichoke hearts.

Remove rosemary sprig and discard. Add salt and pepper to taste, and return to a simmer.