Instructions: Heat butter and olive oil in a large pot over moderate heat. Add red and yellow onions; saute about 5 minutes, until soft and translucent. Add green onions, carrot, celery, garlic, parsley, cinnamon, nutmeg and tomato paste. Stir and cook 5 minutes.

Wash spinach and remove stems. Blanch leaves briefly in boiling water. Shock leaves in ice water to stop the cooking. Drain well; chop coarsely.

Add chopped tomatoes, spinach, sugar, orange zest and orange juice to pot.

Add broth and wine. Bring to a simmer and cook 10 to 15 minutes. Stir in basil and remove from heat. Puree soup in a blender in batches. Return to pot; season to taste with salt, pepper and cayenne. Reheat and divide among warm bowls to serve.

Note: To peel tomatoes, remove core and cut an X on the other end. Plunge into boiling water for 15 seconds

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.