CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Carrots, Soups	4	Servings

INGREDIENTS

1	lb	Carrots
3	c	Chicken stock; (3 to 4)
1		Bay leaf
1		Orange; (juice and zest)
		Sour cream
		Chopped chives

INSTRUCTIONS

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay
leaf. Microwave on high for 10 to 15 minutes or cook on stove top until
tender. Meanwhile remove orange skin, zest (not white part) and cut in
small pieces. Juice orange. Set aside, when carrots tender, remove bay
leaf. In blender or food processor puree carrots, orange juice and zest.
Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop
of sour cream and sprinkled with chopped chives.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff