Cream Of Red Pepper Soup

Jesus “did not regard equality with God a thing to be grasped” (Phil. 2:6). “To be grasped” literally means “to seize, to be carried off by force.” We could say, Jesus did not regard equality with God a thing to be used for His own advantage. This in no way means Jesus lost His divine attributes. We know He could read minds, walk on water and forgive sins. Yet this verse is teaching us that He chose not to use His divine attributes for His own advantage. Jesus fed others, but He went hungry. He defended others, but He accepted criticism. He delivered others from demons, but He was tempted by the devil. He raised others from the dead, but gave His own life on the cross. Rarely do we see Him reveal the glory that was due His name, especially in a way that worked for His own advantage.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Cajun	Cookbook, Soups and s	4	Servings

INGREDIENTS

4		Red peppers
1		Onion, finely chopped
2	T	Butter
1		Sprig fresh rosemary
5	c	Stock, fresh or canned
		chicken or light
		vegetable
		stock
3	T	Tomato paste
1/2	c	Heavy cream
		Salt, freshly ground black
		pepper and paprika

INSTRUCTIONS

1    
Preheat the broiler. Put the peppers under the broiler and broil them,
turning regularly until the skins have blackened all over. Put them
into bags, sealing them closed. Leave them for 20 minutes. Rub the
blackened skin off the peppers, avoiding rinsing them under the tap  if
possible as this loses some the natural oil and hence the flavor.
Halve the peppers, removing the seeds, stalks and pith, then roughly
chop the flesh. Melt the butter in a deep saucepan. Add the onion and
rosemary and cook gently over a low heat for about 5 minutes. Remove
the rosemary and discard. Add the peppers and stock to the onion,
bring to a boil then simmer for 15 minutes. Stir in the tomato paste,
then process or sieve the soup to a smooth puree. Stir in half the
cream and season with salt, if necessary, and with pepper and a  little
paprika. Serve the soup hot or chilled, with the remaining  cream
swirled delicately on top. Speckle the cream very lightly with  a pinch
of paprika.  Creative Cooking Library, The Cajun & Creole Cookbook, The
Very Best  Of Modern Louisiana Cooking, Photographed Step-By-Step, by
Ruby Le  Bois Typos by Brenda Adams <adamsfmle@sprintmail.com> posted
mc  "Grilling peppers gives them a smoky sweetness that's delicious in
salads or, as here, in a velvety soup with a secret flavoring of
rosemary to add resinous depth. The soup is equally good served hot  or
chilled." Posted to MC-Recipe Digest V1 #341  Recipe by: Ruby Le Bois;
The Cajun & Creole Cookbook  From: Brenda Adams
<adamsfmle@sprintmail.com>  Date: Thu, 12 Dec 1996 19:12:14 -0800

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 490 Calories From Fat: 193 Total Fat: 21.8g Cholesterol: 65mg Sodium: 782.8mg Potassium: 1281.6mg Carbohydrates: 55.7g Fiber: 14.6g Sugar: 13.7g Protein: 20.6g