Butternut Squash And Prawn Soup

I'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Grains		Import, New, Text	1	Servings

INGREDIENTS

6	T	Butter
18		Prawns, shelled and
		deveined shells and p
2		Leeks, trimmed and slices
4		Fresh thyme sprigs
6		Fresh parsley sprigs
3	c	Water
4	c	Dry white wine
6	T	Butter
2		Yellow onions, thinly sliced
2	lb	Butternut squash, peeled and
		cut into 2inc
1		Fresh sprig rosemary
6	c	Prawn stock
2	T	Fresh lemon juice
		Salt and pepper
		A few dashes Tabasco
1015		utes. Discard the rosemary. Puree the soup in a fo, utes. Discard the rosemary. Puree the soup in a food

INSTRUCTIONS

The Stock : Melt the butter in a large saucepan over medium high  heat.
When hot, add the prawn shells and leeks and saute until the  shells
turn pink and the leeks are translucent. Add the thyme,  parsley, water
and wine and bring to a boil. Reduce the heat and  simmer for 20
minutes, pressing down on the prawn shells to extract  their flavor.
Strain the stock through a fine sieve, again pressing  on the prawn
shells. Reserve the stock and discard the solids. The  Soup: In the
same saucepan in which you sauteed the prawns, add the  onions and
saute until translucent. Add the squash and rosemary,  reduce heat to
low, cover and cook, stirring occasionally, for 10  minutes. Add 5 cups
of the stock and lemon juice. Bring to a boil,  reduce heat to low,
cover and cook until the squask is very tender,  processor or food mill
in small batches. Add the remaining 1 cup  stock if the soup is you
desire a thinner soup. Return the puree to  the pan over medium heat.
Slice the prawns in half lengthwise. Add  the prawns to the soup and
cook until they turn pink. Transfer prawns  to a warm platter and
cover. Season soup to taste with salt and  pepper and a few dashes of
Tabasco. To serve: Ladle the soup into  shallow soup bowls and set 6
prawns on top of each. Garnish with  rosemary. Yield:6 serving Posted
to MC-Recipe Digest V1 #329  Recipe by: CHEF DU JOUR DONATA MAGGINITO
SHOW #DJ9319  From: "Ed Bauman" <BIRCHCREEK@msn.com>  Date: Thu, 5 Dec
96 19:55:29 UT

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2533 Calories From Fat: 1232 Total Fat: 140.2g Cholesterol: 366.4mg Sodium: 162.6mg Potassium: 4326.1mg Carbohydrates: 160.4g Fiber: 23g Sugar: 36.9g Protein: 14.3g

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers