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- Exported from MasterCook *
DOMATOSOUPA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
-----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
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
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