*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
   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
   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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