Tomato Florentine Soup
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
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.
Source of Recipe: Robert P. Johnson, head chef, Silver Spur Texas Smokehouse
