When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Veg08	8	servings

INGREDIENTS

4	lg	Potatoes; peeled
2		Veggie bouillon cubes
20	oz	Canned asparagus spears
1	tb	Fennel seeds
		Ground black pepper
		Fennel greenery; (optional)
		Water

INSTRUCTIONS

Spring-fresh taste of asparagus--any time!
1 Boil and mash potatoes. Puree in a blender, and set aside.
2 In large pot, dissolve bouillon in water following the directions
on the package.
3 Add asparagus spears, and stir until spears are dissolved. Stir in
the potatoes. Season with fennel seeds and pepper to taste. Garnish
with fennel greenery if desired. Serve hot. Makes 8 servings
Recipe by: www.souprecipe.com/
Converted by MM_Buster v2.0l.

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