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Tomato Florentine Soup




Source of Recipe


Robert P. Johnson, head chef, Silver Spur Texas Smokehouse


List of Ingredients




138 ounces tomato juice
10 ounces frozen, cooked spinach, thawed, drained, chopped
1 cup Parmesan cheese (divided)
2 tablespoons sugar
2 teaspoons white pepper
3 tablespoons lemon juice
1 teaspoon dried thyme
Salt to taste



Recipe



Simmer tomato juice in pot until reduced by half, about 75 minutes. Add spinach, 3/4 cup Parmesan cheese, sugar, pepper, lemon juice and thyme. Simmer 5 to 10 minutes. Add salt to taste. Add a little of remaining Parmesan cheese to each serving. Makes about 10 servings, 1 cup each.