Domatosoupa Recipe

Domatosoupa

Ingredients

1 large mild spanish onion - finely chopped
1 medium leek - washed & finely chopped
3 tbsp fruity olive oil
1 1/4 lb tomatoes, skinned, seeded - and fin
3 sun-dried tomatoes - snipped up & s, oaked in...
1/2 cup boiling water
1 tsp sugar
1 garlic clove, minced
1/2 orange, grated zest only
2 tbsp finely chopped fresh mint
1 1/2 cup thick yogurt or sour cream
1 tbsp flour (heaped)
1 salt & freshly ground pepper
1/2 cup minced flat-leaf parsley

HERB BROTH

2 tbsp chopped fresh thyme, or... dried thyme
2 bay leaves
2 tbsp fresh marjoram, or... dried oregano
1 sprig of fresh parsley
2 strips of lemon zest - (about 2-inc, hes long)
1/4 lb onions
4 garlic cloves
1 small hot dried chili pepper, or.. cayenne
10 black peppercorns
1 clove
1 small cinnamon stick
1 salt

Preparation

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 [email protected] (KAREN
MINTZIAS) On 23 NOV 95 233003 -0800

 

 

Servings: 4