Recipe#6706

Title: DOMATOSOUPA

  Adapted from a recipe by Susie Jacobs (Recipes from a
  Greek Island) Typed for you by Karen Mintzias
  Submitted By KM@SALATA.COM (KAREN MINTZIAS)  On   23
  NOV 95 233003 -0800

   1       lg           Mild Spanish onion
                        -- finely chopped
   1       md           Leek
                        -- washed & finely chopped
   3       tb           Fruity olive oil
   1 1/4   lb           Tomatoes -- skinned, seeded
                        -- and finely chopped
   3                    Sun-dried tomatoes
                        -- snipped up & soaked in...
     1/2   c            Boiling water
   1       t            Sugar
   1                    Garlic clove -- minced
     1/2                Orange -- grated zest only
   2       tb           Finely chopped fresh mint
   1 1/2   c            Thick yogurt or sour cream
   1       tb           Flour (heaped)
                        Salt & freshly ground pepper
     1/2   c            Minced flat-leaf parsley
                        -----HERB BROTH-----
   2       tb           Chopped fresh thyme -- OR...
   1       tb           -Dried thyme
   2                    Bay leaves
   2       tb           Fresh marjoram -- OR...
   1       tb           -Dried oregano
   1                    Sprig of fresh parsley
   2                    Strips of lemon zest
                        -- (about 2-inches long)
     1/4   lb           Onions
   4                    Garlic cloves
   1       sm           Hot dried chili pepper -- OR..
     1/2   ts           -Cayenne
  10                    Black peppercorns
   1                    Clove
   1       sm           Cinnamon stick
                        Salt
  Prepare the herb broth:  Place all ingredients in a
  saucepan with 5 cups of water.  Bring to a boil, then
  lower heat and simmer for 10 to 15 minutes. Strain
  before using.
  
  To make the soup:  In a heavy-bottomed soup pot, saute
  onion and leek in olive oil until translucent.  Add
  chopped tomato.  In a mortar and pestle, pound the
  sun-dried tomatoes with their liquid to a paste, then
  add to the pot with the sugar.  Continue cooking over
  a moderately high heat for 2-3 minutes.  Stir in the
  garlic, grated orange zest, and mint, and cook another
  2-3 minutes.  Gradually add the herb broth, cover,
  then allow soup to simmer for 30-45 minutes longer.
  (Soup may be prepared ahead of time up to this point.)
  
  In a bowl, mix together yogurt and flour until smooth.
  Gradually add a spoonful of hot soup, stirring
  contantly.  Add another spoonful of soup, then slowly
  add yogurt mixture to soup pot, stirring all the
  while. Continue cooking soup over a gentle heat,
  stirring, being careful not to let mixture curdle.
  
  Adjust seasonings, then add the fresh parsley.  Serve
  immediately. Ms. Jacobs suggests fresh crusty bread, a
  green salads, olive and feta cheese as suitable
  accomaniments.