Chef Jim Coleman Recipe Index

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Spinach and Beet Soup

Ingredients:

3 tbsp. Butter
2 medium Potatoes, peeled and roughly chopped
3 cups Fresh Spinach, chopped
1 large Onion, chopped
3 cloves of Garlic, finely chopped
1 tsp. Paprika
2 pts. Chicken Stock
4 Beets, peeled and chopped
1 large Tomato, chopped
Low Fat Sour Cream
Fresh Parsley

1. Heat the butter in a large stockpot over medium-high heat and add onions and garlic for 1 minutes. Add Spinach and paprika and sauté until spinach is wilted about 1 minute.

2. Add stock, beets and tomato. Bring to a boil and reduce heat to a light simmer. Cook until potatoes are tender. Approximately 30 minutes.

3. Using a hand blender or food processor, puree the soup until well blend. Season with salt and pepper.

4. Ladle soup in serving bowls and garnish with a scoop of low fat sour cream and fresh parsley sprig.


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