Domatosoupa

4 servings

Ingredients

Quantity Ingredient
1 large Mild Spanish onion finely chopped
1 medium Leek washed & finely chopped
3 tablespoons Fruity olive oil
1¼ pounds Tomatoes; skinned, seeded and finely chopped
3 Sun-dried tomatoes snipped up & soaked in...
2 tablespoons Chopped fresh thyme; OR... Dried thyme
2 Bay leaves
2 tablespoons Fresh marjoram; OR... Dried oregano
1 Sprig of fresh parsley
2 Strips of lemon zest (about 2-inches long)
½ cup Boiling water
1 teaspoon Sugar
1 Garlic clove; minced
½ Orange; grated zest only
2 tablespoons Finely chopped fresh mint
1½ cup Thick yogurt or sour cream
1 tablespoon Flour (heaped)
Salt & freshly ground pepper
½ cup Minced flat-leaf parsley
¼ pounds Onions
4 Garlic cloves
1 small Hot dried chili pepper; OR.. Cayenne
10 Black peppercorns
1 Clove
1 small Cinnamon stick
Salt

Directions

HERB BROTH

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

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