Tomato Florentine Soup
By: Chef Debbie Thompson 01/01/2006
1 pint whole tomatoes
1/2 cup celery
1/2 cup onion
1/8 cup brown sugar
hot sauce (if desired)
3 cups heavy cream
3/4 cup spinach
Cook the above for 1 hour on medium heat, stirring frequently. You may reduce to low heat after 15-20 minutes. Blend together in blender, put back on to cook 10 more minutes. Add 1/8 to 1/4 cup brown sugar (to taste) and, if desired, 1 teaspoon hot sauce. Add 3 cups heavy cream, then add chopped spinach. Cook on low heat until warm and serve.
Chef Debbie Thompson,
Rix Restaurant