28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper
Combine broth, juice and puree in a saucepan over medium
heat. when hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.
Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.
Keep hot without letting it boil.
Freeze leftovers.
From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.
Recipe and MM Format by Dave Drum - 12 July 1998
Uncle Dirty Dave's Kitchen
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... "When you're dead it robs life of many pleasures." -- Harvey Pekar
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