Autumn is the time when most of your old friends come back to your house to visit. And by that I mean TV series. Who would have thought 20 years ago that TV can broadcast interesting, intelligent shows. There was only Twin Peaks to save our faith. But then things changed. HBO takes the blame. Sopranos, Six Feet Under, The Wire, things started spicing up.
Sometimes I feel like I have to book time off from work just to catch up. Don’t tell anyone, but that’s what I’m doing sometimes. How otherwise I would be able to go through 3 series of Games of Thrones in 2 weeks?
And what House of Cards did to me? I’ve never stayed up till 2 am and watched something for 8 hrs straight before…Bloody Netflix! ‘Next episode will start in 10 seconds’, in old days you had to wait a week, and I can’t say no to Kevin Spacey…
Even when things go wrong and I feel down, I never can be suicidal because there are too many films and series to watch, too many books to read…Homeland is back, and I know last series wasn’t as good as the first one, but I feel so attached to a girl who’s a bi-polar FBI agent, that I can’t resist a bit of tête–à–tête with her…and there is so many I can’t wait for: Hannibal, The Fall, Mad Men, and magnificent True Detective….
Yesterday I was woken up by wind and heavy rain. Ahh, how I love weather like this. It’s a perfect background to watching films and warming yourself with some spicy, comforting food.
That’s how one find themselves making tex-mex soup…
Tomato Tex-Mex Soup:
2 l vegetable stock or water and 2 organic vegetable stock cubes
1 bunch coriander
1 medium hot chili
2 cloves garlic
1 shallot or 1/2 red onion
2 cans of chopped tomatoes or 3 cups of fresh chopped tomatoes
salt and pepper
corn tortillas (one per person)
vegetable or rice oil
1. Heat the vegetable stock or water with cubes and bunch of coriander stems tied together with a string (so it will be easier to take them out later).
2. In a second pot heat 2 tbsp oil, add chopped shallot or onion. Let it sweat for 3-5 min. Add chopped garlic and chopped, deseeded chili. Saute for another 3-5 min. Add tomatoes, salt and pepper and simmer for 20-30 min.
3. Carefully whizz the tomato mixture in a blender. Take the coriander stocks out of the vegetable stock, stir in blended tomatoes. Cook on low heat for another 10-15 min. Add chopped coriander leaves.
4. In the meantime, chop avocado and mix it with lime juice. Cut corn tortillas into 1cm ribbons. Heat 2tbsp oil in a frying pan, fry ribbons in small batches till they are crispy. (If you prefer them less oily, spread the ribbons on a baking sheet and bake in the oven for a few minutes. They will become crispy but not as delicious as the fried ones).
5. Pour the soup into a bowl, add avocado and tortilla ribbons, serve. Now, I love avocado, but you can replace it with black or red beans to give your soup a little substance, you can even top it up with corn if you like.