As followers of Christ, we often suffer not because we are out of God's will but because we are in it, not because we lack faith but because we have faith. We suffer not because we need to be filled with the Spirit but because we already are. Stronger faith does not mean less suffering, but more suffering means stronger faith. Far from calling our faith into question, our afflictions result in our becoming more and more like Christ Himself.

D.R. McConnell

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1/2	lb	Celery root (sometimes called celeriac)
2	lg	Shallots
1		Celery rib
1 1/2	tb	Butter
2 1/2	c	Water
2	ts	Fresh lemon juice; or to taste
2	sl	Dark brown bread; crusts removed
2	tb	Olive oil
1/4	c	Chilled heavy cream if desired

INSTRUCTIONS

GARNISH
With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly
slice shallots and chop celery ribs.
In heavy saucepan cook vegetables in butter with salt and pepper to taste
over moderately high heat, stirring, until golden, about 6 minutes. Add
water and boil, uncovered, until celery root is very tender, about 15
minutes.
In a blender puree mixture in batches (use caution when blending hot
liquids) until smooth, transferring to a large saucepan. Stir in lemon
juice and, if necessary, more water to reach desired consistency. Season
soup with salt and pepper. Keep warm.
Cut bread into cubes, or if available, use a cookie cutter to create
different shapes. Heat oil in a small saute pan. Fry up croutons until
golden and drain on a paper towel lined plate.
In a bowl whisk cream just until stiff peaks form.
Serve bisque topped with croutons and a dollop of whipped cream.
Yield: 3 cups
Recipe by: Cooking Live Show #CL8996
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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