Domatosoupa

Recipe Ingredients

1		Mild Spanish onion - - finely chopped (large)
1		Leek - - washed and finely (medium) chopped
3 tablespoons	45ml	Fruity olive oil
1 1/4 lbs	567g / 20oz	Tomatoes; skinned - seeded
		And finely chopped
3		Sun-dried tomatoes - - snipped up and soaked
1/2 cup	118ml	Boiling water
1 teaspoon	5ml	Sugar
1		Garlic clove - minced
1/2		Orange - grated zest only
2 tablespoons	30ml	Finely chopped fresh mint
1 1/2 cups	355ml	Thick yogurt or sour cream
1 tablespoon	15ml	Flour - (heaped)
		Salt and freshly ground pepper
1/2 cup	46g / 1.6oz	Minced flat-leaf parsley
		Herb Broth
2 tablespoons	30ml	Chopped fresh thyme - or...
1 tablespoon	15ml	- dried thyme
2		Bay leaves
2 tablespoons	30ml	Fresh marjoram - or...
1 tablespoon	15ml	- dried oregano
1 section		Fresh parsley
2		Lemon zest - - (about 2-inches lo
1/4 lb	113g / 4oz	Onions
4		Garlic cloves
1		Hot dried chili pepper - or.. (small)
1/2 teaspoon	2.5ml	- cayenne
10		Black peppercorns
1		Clove
1		Cinnamon stick (small)
		Salt

Recipe Instructions

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 constantly. 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 accompaniments.

Adapted from a recipe by Susie Jacobs (Recipes from a Greek Island)

Source:
Cole Publishing Group Recipe Collection

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