Cream Of Artichoke Soup

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Sinful, Soup, Vegetables	4	Servings

INGREDIENTS

4		Artichokes
2	c	Water
2	c	Chicken stock
1/2	c	Dry vermouth
1		Potato, diced
1		Carrot, diced
1		Onion, diced
1		Celery stalk, diced
2		Garlic, minced
2		Bay leaf
1/2	t	Dried marjoram
1	c	Heavy cream
4	T	Locatelli cheese
		fresh grated
		Salt and pepper to taste
		Croutons for garnish

INSTRUCTIONS

Steam the artichokes in the 2 cups of water until tender (about 45
minutes) and reserve the liquid afterwards. Allow the artichokes to
cool. Scrape the flesh from the bottom third of each leaf and place  in
medium soup pot along with the artichoke liquid. Remove fuzzy  choke
from each artichoke bottom and discard. Coarsely dice the  artichoke
bottoms and place in the soup pot. Next add the remaining  ingredients
except the cream, cheese and croutons. Simmer until the  vegetables are
very tender and the liquid is reduced by 1/3,  about  45 minutes. Next
puree the soup in a blender and return to the pot.  Add the cream and
the cheese and heat through but don't boil. Serve  with croutons on
top. Recipe By     : Bill Camarota  Posted to MC-Recipe Digest V1 #236
Date: Tue, 08 Oct 1996 22:11:52 -0400  From: Bill
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 304 Calories From Fat: 208 Total Fat: 23.6g Cholesterol: 85.1mg Sodium: 210.6mg Potassium: 469mg Carbohydrates: 18.6g Fiber: 1.9g Sugar: 3.7g Protein: 5.7g