1 large mild spanish onion - finely chopped
1 medium leek - washed & finely chopped
3 tablespoon fruity olive oil
1 1/4 lb tomatoes; skinned, seeded - and fin
3 sun-dried tomatoes - snipped up & s; oaked in...
1/2 cup boiling water
1 teaspoon sugar
1 garlic clove; minced
1/2 orange; grated zest only
2 tablespoon finely chopped fresh mint
1 1/2 cup thick yogurt or sour cream
1 tablespoon flour (heaped)
1 salt & freshly ground pepper
1/2 cup minced flat-leaf parsley
2 tablespoon chopped fresh thyme; or... dried thyme
2 bay leaves
2 tablespoon fresh marjoram; or... dried oregano
1 sprig of fresh parsley
2 strips of lemon zest - (about 2-inc; hes long)
1/4 lb onions
4 garlic cloves
1 small hot dried chili pepper; or.. cayenne
10 black peppercorns
1 small cinnamon stick
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.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|