Chestnut Broth With Soft Spices

It is often ignorantly and frivolously charged against Christian men that it is selfish in them to seek heaven and glory for their own souls; but no man who is truly seeking salvation will be moved by that accusation. When men really begin to seek their salvation, and to turn their faces to the glory of heaven, then it is that all selfish and ignoble desires receive their death-blow. It is not selfish, surely, for the diseased to seek healing, or the hungry food, or the prodigal his father’s house. So far from this being a sign that the heart is selfish, there is no surer sign that it is being sanctified.

Alexander Whyte

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Soups, Vegetarian	2	Servings

INGREDIENTS

1/2		Carrot
1/2		Leek
1		Celery Sticks
		Vegetable Oil
1/4	t	Nutmeg
1/4	t	Cinnamon
1/4	t	Coriander
1/4	t	Mace
3/4	pt	Water
1/2	T	Passata
4	oz	Chopped Chestnuts
1/4	pt	Milk
		Lemon Juice
		Seasoning

INSTRUCTIONS

Fry the chopped carrot, leek and celery in the vegetable oil until
they start to colour, then stir in all the spices. Allow the spices  to
cook for a few seconds then add the water and passata. Stir well.  Add
the chestnuts, bring to the boil and cook until soft, for around  20
minutes. Add the milk and lemon juice and season to taste. Puree.
Return to the pan, heat and then serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 157 Calories From Fat: 76 Total Fat: 8.7g Cholesterol: 4.9mg Sodium: 75.6mg Potassium: 354mg Carbohydrates: 18.3g Fiber: 3.2g Sugar: 7.5g Protein: 3.4g