Spinach and Tomato Soup


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


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.


Serves 4-6

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