Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------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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