There is great value to us of becoming more deeply emotional over the great issues of our faith. Our age is not deep enough in feelings. Biblical men are depicted as weeping copious tears, as sighing and groaning, as on occasion rejoicing with ecstasy. They were ravished by the very idea of God. They had a passion for Jesus Christ – His person, offices, names, titles, words and works. It is our shame to be so cold, unfeeling and unemotional in spite of all that God has done to us and for us in Christ.

Maurice Roberts

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Soups, Poultry	6	Servings

INGREDIENTS

6	c	Chicken Stock or canned Chicken Broth
1	sl	Fresh Ginger (2"); julienned
2	bn	Green Onions diagonally sliced into 1/2-in pieces
2		Celery stalks cut diagonally in thin slices
2	c	Cooked Chicken; torn into bite-sized pieces
2	tb	Soy sauce
1	ts	Hoisin sauce
1	cn	Sliced water chestnuts (8oz) drained
		Salt
		Freshly ground pepper

INSTRUCTIONS

PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger,
green onions and celery. Bring to the boil, reduce heat, and simmer 10
minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve
hot. May be made ahead a day. This freezes fine for a leftover. Don't
freeze it for making an impression.
Makes 6 to 8 Servings
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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