Domatosoupa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Mild Spanish onion, finely chopped
1 medium: Leek, washed & finely chopped
3 tbsp: Fruity olive oil,
1 1/4 lbs: Tomatoes, skinned, seeded - and finely chopped
3: Sun-dried tomatoes, snipped up & soaked in...
1/2 cup: Boiling water,
1 tsp: Sugar,
1: Garlic clove, minced
1/2: Orange, grated zest only
2 tbsp: Finely chopped fresh mint,
1 1/2 cup: Thick yogurt or sour cream,
1 tbsp: Flour, heaped
Salt & freshly ground pepper,
1/2 cup: Minced flat-leaf parsley,
HERB BROTH
2 tbsp: Chopped fresh thyme, OR...
1 tbsp: -Dried thyme,
2: Bay leaves,
2 tbsp: Fresh marjoram, OR...
1 tbsp: -Dried oregano,
1 Sprig: of fresh parsley,
2 Strips: of lemon zest, (about 2-inches long)
1/4 lbs: Onions,
4: Garlic cloves,
1 small: Hot dried chili pepper, OR..
1/2 tsp: -Cayenne,
10: Black peppercorns,
1 Clove: ,
1 small: Cinnamon stick,
Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp