| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Greek |
Soups, Greek, Ovo-lacto |
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 |
| 2 |
tb |
Chopped fresh thyme; OR… Dried thyme |
| 2 |
|
Bay leaves |
| 2 |
tb |
Fresh marjoram; OR… 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.. Cayenne |
| 10 |
|
Black peppercorns |
| 1 |
|
Clove |
| 1 |
sm |
Cinnamon stick |
|
|
Salt |
INSTRUCTIONS
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 Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23
NOV 95 233003 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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