Preparation:
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, sauté 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 constantly. 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 accompaniments.
Adapted from a recipe by Susie Jacobs (Recipes from a Greek Island) |
