God is glorified not only by His glory’s being seen, but by its being rejoiced in... [W]hen those that see it delight in it: God is more glorified than if they only see it; His glory is then received by the whole soul, both by the understanding and by the heart. God made the world that He might communicate, and the creature receive, His glory; and that it might [be] received both by the mind and heart. He that testifies his idea of God’s glory [doesn’t] glorify God so much as he that testifies also his approbation of it and his delight in it.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	St. Louis	Soups, Vegetables, Main dish	1	Servings

INGREDIENTS

4	c	Celery; chopped
1	c	Onion; chopped
1		Clove garlic; minced
1/2	c	Butter or Margarine
1 1/4	c	Potatoes; peeled & diced
1/4	c	Parsley; chopped
4	c	Broth; chicken
1/4	ts	Pepper; white
1/2	ts	Salt

INSTRUCTIONS

Saute celery and onion in butter for 5 minutes or until tender. Add minced
garlic and saute another minute. Stir in potatoes, parsley and broth. Bring
to a boil. Cover and simmer for 20 minutes or until potatoes are tender.
Place half of mixture into blender and process for 45 seconds. Repeat with
remaining mixture. Stir in pepper and salt. Serve immediately.
(From "Open Door Cookbook," Open Door Animal Sanctuary, St. Louis, MO)
(MM'd by Nancy Hagfors - N.HAGFORS/GEnie)
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Dec
06, 1998, converted by MM_Buster v2.0l.

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