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Spinach and Tomato Soup

by

Yield: Serves 4-6

For a smooth soup, puree before serving.

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.
Updated Wednesday, September 5th, 2007
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