Title: Tomato And Spinach Soup
Categories: November 19
Yield: 1 servings

2 cn Tomatoes; (28-ounce)
1/4 c Butter; (1/2 stick)
1 Onion; finely chopped
1 ts Sugar
1/4 ts Dried oregano; crumbled
1/2 c Whipping cream
1 pk Frozen chopped spinach;
-thawed, well
; drained (10-ounce)
1/4 c Chopped fresh basil or 1
-tablespoon dried; crumbled
1/2 c Milk; (optional) (about)
1/2 c Grated Parmesan

Puree canned tomatoes with juices in processor or blender until smooth.
Melt butter in heavy large saucepan over medium-low heat. Add onion and
saute until very tender, about 5 minutes. Stir in tomatoes, sugar and
oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3
minutes longer. Season to taste with salt and pepper. Thin soup with milk
if desired. Ladle soup into bowls; pass Parmesan separately.

Serves 4.

Bon Appetit November 1991

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