Domatosoupa

Yield: 4 Servings

Ingredients:

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

Instructions:

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