Domatosoupa
From goodeat 14 years agoIngredients
- 1 large mild spanish onion - finely chopped shopping list
- 1 medium leek - washed & finely chopped shopping list
- 3 tablespoon fruity olive oil shopping list
- 1 1/4 lb tomatoes; skinned, seeded - and fin shopping list
- 3 sun-dried tomatoes - snipped up & s; oaked in... shopping list
- 1/2 cup boiling water shopping list
- 1 teaspoon sugar shopping list
- 1 garlic clove; minced shopping list
- 1/2 orange; grated zest only shopping list
- 2 tablespoon finely chopped fresh mint shopping list
- 1 1/2 cup thick yogurt or sour cream shopping list
- 1 tablespoon flour (heaped) shopping list
- 1 salt & freshly ground pepper shopping list
- 1/2 cup minced flat-leaf parsley shopping list
- ---------------------------------------------------------------------------------------------------- shopping list
- ----HERB BROTH---- shopping list
- 2 tablespoon chopped fresh thyme; or... dried thyme shopping list
- 2 bay leaves shopping list
- 2 tablespoon fresh marjoram; or... dried oregano shopping list
- 1 sprig of fresh parsley shopping list
- 2 strips of lemon zest - (about 2-inc; hes long) shopping list
- 1/4 lb onions shopping list
- 4 garlic cloves shopping list
- 1 small hot dried chili pepper; or.. cayenne shopping list
- 10 black peppercorns shopping list
- 1 clove shopping list
- 1 small cinnamon stick shopping list
- 1 salt shopping list
How to make it
- 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. suggests fresh crusty bread, a green salads, olive and feta cheese as suitable accomaniments.
People Who Like This Dish 3
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The Rating
Reviewed by 6 people-
Nice receipe!Five Forks!
lanabade in Goshen loved it -
this is fantastic
choclytcandy in Dallas loved it -
Yummy
hungrybear in Miner loved it
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