There is nothing which my heart desires more than to see you, the members of this church, distinguished for holiness. It is the Christian's crown and glory. An unholy church? It is of no use to the world and of no esteem among men. Oh, it is an abomination, hell's laughter, heaven's abhorrence. And the larger the church, the more influential, the worse nuisance does it become when it becomes unholy. The worst evils which have ever come upon the world have been brought upon her by an unholy church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Soups & ste, Vegetables, Potatoes	4	Servings

INGREDIENTS

4		Yellow bell peppers
1	ts	Olive oil
1	lg	Onion
3	c	Cooked cubed potatoes
2	sm	Dried red chile peppers; or to taste
3	c	Defatted stock; (Vegetable stock)
		Salt and pepper
		Chopped roasted red bell pepper; for garnish
		Chopped fresh basil; for garnish

INSTRUCTIONS

This recipe comes from a friend in Holland.
Halve and seed yellow peppers and place cut-side down on broiler pan or
baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened
skin under running water. Chop peppers.
Heat oil in large Dutch oven over medium-high heat. Add onion and cook,
stirring, 3 to 5 minutes or until soft but not browned. Add potatoes,
yellow peppers and chile peppers and cook 3 minutes. Add stock and bring to
boil. Reduce heat to medium and cook, uncovered, 10 minutes.
Transfer soup to blender and puree. Season to taste with salt and pepper.
When ready to serve, top with dollops of roasted red bell pepper and
sprinkles of basil. Makes 4 to 6 servings.
Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, 3/4/98
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12,
1998

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