Herb Broth Tomato Soup
|Spanish onion||1 Large, finely chopped (Mild One)|
|Leek||1 Medium, washed and finely chopped|
|Fruity olive oil||3 Tablespoon|
|Tomatoes||1 1⁄4 Pound, skinned, seeded and finely chopped (600 Grams)|
|Sun-dried tomatoes/2 teaspoons tomato paste||3 , sundried ones snipped up and soaked in 4 fluid ounce boiling water|
|Garlic||1 Clove (5 gm), finely chopped|
|Finely grated orange zest||1 Tablespoon (Of 1/2 Orange)|
|Finely chopped fresh mint||2 Tablespoon|
|Thick yogurt/Sour cream||12 Fluid Ounce (350 Milliliter)|
|Flour||1 Ounce (1 Heaped Tablespoon)|
|Freshly ground pepper||To Taste|
|Flat leaf parsley||1 Ounce, finely chopped (25 Grams)|
|For herb broth|
|Fresh chopped thyme leaves/1 tablespoon dried 2 bay leaves||2 Tablespoon|
|Fresh marjoram/1 tablespoon dried oregano||2 Tablespoon|
|Fresh parsley sprig||1|
|Lemon zest strip||2 (About 2 Centimeter Long)|
|Onion||4 Ounce (100 Grams)|
|Garlic||4 Clove (20 gm)|
|Dried hot red chilies/1/2 teaspoon cayenne pepper||1 Small|
|Garlic||1 Clove (5 gm)|
|Cinnamon bark||1 Small|
For those who want a quick and easy soup base, throw all the broth ingredients into a saucepan with 1.2 litres (2 pt) water and bring to the boil.
Simmer for 10-15 minutes, strain and use.
To make the soup, use a heavy-bottomed soup pot to fry the onion and leek in the olive oil over low heat until transparent.
Add the chopped tomato flesh.
Pound the sun-dried tomatoes with their liquid to a paste with pestle and mortar (it does not have to be completely smooth), then add to the pot with the sugar (or use the tomato paste).
Continue cooking on a fairly high heat for 2-3 minutes.
Add the garlic, grated orange zest and mint, and cook, stirring, for another 2-3 minutes.
Slowly add the herb broth, cover and simmer for 30-45 minutes.
In a bowl, beat the yogurt (or cream) and flour until smooth.
In a steady stream, slowly pour in a ladleful of hot soup, while continuing to beat.
Repeat with one more ladleful and then slowly pour this back into the soup, stirring constantly.
Continue stirring over very low heat for 7-10 minutes.
Do not boil, or you might have a curdled mess.
Taste and season, then add the fresh parsley.
Serve immediately with crusty country bread.
A green salad, olives and a slice of feta cheese go well with it.