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Domatosoupa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DOMATOSOUPA
 Categories: Soups, Greek, Ovo-lacto
      Yield: 4 Servings
 
      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 ts 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

MMMMM-------------------------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.
  
  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
 
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