Christians claim to have the truth, and to follow Him who is the Truth (John 14:6). In our conversations, therefore, truth must be our watchword. How many of us stoop to telling stories with a reprehensible slant, either to make our point more emphatically or to present ourselves in a mere glamorous light than the raw facts will allow? How many of us say we will do things and instead renege on these responsibilities because it is personally inconvenient to go through with them? You who with me are teachers and preachers – how often do we fudge the evidence to make a point, or dogmatize in areas where we know nothing, in the hope that dogma will mask our ignorance? I am not speaking of the honest mistake, but of deceit.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soup	6	Servings

INGREDIENTS

1 1/2	tb	Oil
2	md	Leeks; trimmed, cleaned thoroughly; & chopped
1	md	Onion; sliced
1	ts	Fennel seeds; ground
1 1/4	lb	Potato; peeled & coarsely cubed
3	c	Chicken broth
1 1/2	c	Water
10	oz	Arugula; washed, trimmed, to yield 4 cups packed
		Pepper & salt; as needed
2	tb	Ricard or Pernod
12	tb	Yogurt
4		Arugula leaves; finely slivered (garnish)

INSTRUCTIONS

Date: Sat, 02 Mar 1996 07:46:00 GMT
From: gemini@synapse.net (Georgette & Dave Burnside)
Heat oil in large pot. Add leeks and onion; cook over moderately low heat,
stirring often, until softened - about 10 min. Sprinkle with fennel and
stir
30    seconds.
Add potatoes, broth, and water. Simmer 25 min, until soft. Add arugula and
cook about 10 min longer, or until stems are soft. Add salt, pepper and
liquor to taste.
Puree to rough or smooth texture, as you like. Adjust seasoning.  Serve hot
or chilled, topped with yogurt and garnished with arugula slivers. As
watercress changes potato soup into something that doesn't taste quite like
any of the individual ingredients, so arugula transforms this traditional
soup base.
Flexible, the soup can be pureed to a chunky or a smooth texture, and
served hot, as a main dish, or chilled, as a first course.
From "Uncommon Fruits and Vegetables" by Elizabeth Schneider
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #63
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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