Recipe - Domatosoupa

1 lg Mild Spanish onion
finely chopped
1 md Leek
washed & finely chopped
3 tablespoon Fruity olive oil
1 One fourth pound Tomatoes; skinned, seeded
and finely chopped
3 Sundried tomatoes
snipped up & soaked in...
One half cup Boiling water
1 teaspoon Sugar
1 Garlic clove; minced
One half Orange; grated zest only
2 tablespoon Finely chopped fresh mint
1 One half cup Thick yogurt or sour cream
1 tablespoon Flour (heaped)
Salt & freshly ground pepper
One half cup Minced flatleaf parsley

HERB BROTH
2 tablespoon Chopped fresh thyme; OR...
1 tablespoon Dried thyme
2 Bay leaves
2 tablespoon Fresh marjoram; OR...
1 tablespoon Dried oregano
1 Sprig of fresh parsley
2 Strips of lemon zest
(about 2inches long)
One fourth pound Onions
4 Garlic cloves
1 small Hot dried chili pepper; OR..
One half teaspoon Cayenne
10 Black peppercorns
1 Clove
1 small 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 heavybottomed soup pot, saute onion and leek in
olive oil until translucent. Add chopped tomato. In a mortar and pestle,
pound the sundried tomatoes with their liquid to a paste, then add to the
pot with the sugar. Continue cooking over a moderately high heat for 23
minutes. Stir in the garlic, grated orange zest, and mint, and cook
another 23 minutes. Gradually add the herb broth, cover, then allow soup
to simmer for 3045 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini