Food
Spinach and Tomato Soup
By Yankee Magazine|Sep 05 2007|
For a smooth soup, puree before serving.
Yield
Serves 4-6
Ingredients
1 pound fresh spinach, chopped and cooked
5 cups beef, chicken, or vegetable stock
1 cup tomato puree
1 carrot, peeled and chopped
1 potato, peeled and chopped
1 tablespoon lemon juice
Salt and pepper to taste
Sour cream
Instructions
Combine spinach, stock, tomato puree, carrot, and potato in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 20 minutes or until vegetables are tender. Add lemon juice and season with salt and pepper. Garnish with sour cream.
