Spinach-Tomato Soup and Menu Update

The Christmas Eve menu continues to be in flux.  I saw a recipe for peppered tri-tip roast…it’s tempting, but raises a lot of questions.  It is so easy to ruin a roast (or maybe I just have roast-fear) and do guests want it rare, medium rare or the dreaded well-done??  But it looks so good.  I’ll probably save it for another occasion.

I’ve scratched the cranberry upside-down cake and instead am going to go with the fruit pie cookies, adding cranberry filling to the mix, also using blueberry and strawberries, probably skip the apples.

On to lunch.  I threw together a few items in the frig to finish out the week.  I think it turned out pretty good.

Tomato-Spinach Soup

• 14 oz of diced tomatoes (fresh or canned)
• 2 cups loosely packed baby spinach, cleaned
• 2 thick slices of french bread or equivalent
• 2 carrots
• 1 cup green beans
• 1/4 of a small onion, chopped
• 2 tsp crushed garlic
• 1 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• salt and pepper to taste
• Grated Parmesan for garnish

blender, saucepan

In a blender, blend together bread, spinach and tomatoes, until smooth*.  Add to saucepan with vegetables and spices.  Bring to low boil, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan.  Makes 2 generous servings.

*Blending the spinach, tomatoes and bread together gives you a nice hearty tomato base for the soup.  You can add some spinach leaves at the end if you like, letting them get limp but not overcooked.