Cream Of Broccoli Soup 5

We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Dutch	Cooking liv, Soup	6	Servings

INGREDIENTS

1	T	Olive or vegetable oil
2		Yellow onions, coarsely
		chopped 2 cups
3		Cloves garlic, slivered
1		Broccoli, 1 1/4 pounds
		heads cut into florets
		stalks trimmed peeled
		and thinly sliced -or-
2		10 oz frozen broccoli
3		All-purpose potatoes, 1
		pound peeled and cut
		into
		cubes
1/8	t	Ground nutmeg
5	c	Chicken stock
2	c	Lowfat, 1 percent milkfat
		milk
		Salt and pepper
3	T	Minced fresh parsley
2		Green onions, sliced
3	T	Plain nonfat yogurt

INSTRUCTIONS

In a large saucepan, heat the oil over low heat. Add the onions and
cook, stirring frequently, for 5 minutes or until softened. Add the
garlic and cook for 30 seconds.  Add the broccoli, potatoes, nutmeg,
and stock and bring to a boil over  moderate heat. Adjust the heat so
that the mixture simmers gently,  cover, and cook for 20 minutes or
until the broccoli and potatoes are  very tender. In a food processor
or blender, working in batches if  necessary, process the mixture until
pureed. Return the puree to the  Dutch oven, stir in the milk, salt,
and pepper, and set over moderate  heat for 4 minutes or just until
heated through.  Yield: 6     1 1/2-cup servings Recipe By     :
COOKING LIVE SHOW  #CL8740  Posted to MC-Recipe Digest V1 #250  Date:
Fri, 18 Oct 1996 14:58:57 -0500  From: "Jon and Angele Freeman"
<jfreeman@netusa1.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 138 Calories From Fat: 26 Total Fat: 2.9g Cholesterol: 6.2mg Sodium: 485.6mg Potassium: 446.8mg Carbohydrates: 19.3g Fiber: 3.6g Sugar: 4.2g Protein: 8.7g