You must think of yourself not only as an instrument of the work but also as a recipient. Your work as an instrument does not cancel out your identity as a recipient, and your identity as a recipient doesn’t weaken your work as an instrument. You and I must never approach grace only as instruments of that grace in the lives of others; we must also remember that there is no grace that we offer to others that we don’t at once need ourselves.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats			8	Servings

INGREDIENTS

1/4	c	Butter
2	md	Onions; chopped
2	tb	Fresh gingerroot; grated
1 1/2	lb	Carrots; thinly sliced
6	c	Chicken stock; or broth
1/2	ts	Salt
1/2	ts	Pepper

INSTRUCTIONS

1. In a 4 quart saucepan, melt butter over medium heat. Add onions and
saute until translucent, about 15 minutes.
2. Add gingerroot and cook 2 minutes longer.
3. Add carrots and chicken stock to onions; heat to boiling over high heat.
Reduce heat to low, cover and cook until carrots are tender; about 20
minutes.
4. In a blender, blend carrot mixture, in batches until smooth. Return soup
to saucepan and add salt and pepper.
5. Heat soup over low heat until hot. Ladle soup into bowls and serve.
Notes: From Sefiro's Restaurant in Portland, Oregon
Recipe by: Country Living - Country Cooking Summer 1996
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18,
1998

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”