Name: Carrot and Pear Soup
Ingredients: 4 md Carrots; Peeled And Chopped; 2 md Pears; Cored,, Peeled And Chopped; 1/2 md Onion; Chopped; 3/4 Rib Celery; Chopped; 2 tb All-Purpose Flour; Optional; 4 1/2 c Chicken Broth; 1 tb Minced Fresh Thyme; 1/2 Bay Leaf; 1/2 Whole Cinnamon Stick; Salt And Pepper; To Taste; 1/2 c Cream; Optional; 1 tb Butter; Optional

Expository Preaching: 1. Emulates biblical preaching both in content and style. 2. Best achieves the biblical intent of preaching: delivering God’s message. 3. Promotes scripturally authoritative preaching. 4. Magnifies God’s Word. 5. Provides a storehouse of preaching material. 6. Develops the pastor as a man of God’s Word. 7. Ensures the highest level of biblical knowledge for the flock 8. Leads to thinking and living biblically. 9. Encourages both depth and comprehensiveness. 10. Forces treatment of hard-to-interpret texts. 11. Allows for handling broad theological themes. 12. Keeps preachers away from ruts and hobbyhorses. 13. Prevents the insertion of human ideas. 14. Guards against misinterpretation of the biblical text. 15. Imitates the preaching of Christ and the apostles. 16. Brings out the best in the expositor.

James Alexander

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups &, Stews	8	Servings

INGREDIENTS

4	md	Carrots; Peeled And Chopped
2	md	Pears; Cored,, Peeled And Chopped
1/2	md	Onion; Chopped
3/4		Rib Celery; Chopped
2	tb	All-Purpose Flour; Optional
4 1/2	c	Chicken Broth
1	tb	Minced Fresh Thyme
1/2		Bay Leaf
1/2		Whole Cinnamon Stick
		Salt And Pepper; To Taste
1/2	c	Cream; Optional
1	tb	Butter; Optional

INSTRUCTIONS

Place the carrot, pear, onion and celery in a medium saucepan, cover and
cook over low heat until the onion is translucent. Stir in flour, if
desired. Add chicken broth, thyme, bay leaf and cinnamon stick and bring to
a boil. Reduce heat and simmer until carrots are just tender. Remove bay
leaf and cinnamon stick.
In 2 or 3 batches, puree the mixture in a blender or food processor until
smooth. Return to sauce pan and season to taste. Stir in cream and butter
if desired. Reheat and serve immediately.
NOTES : Chef Jonathan Clarke was happy to share the recipe for his
delicious Carrot and Pear Soup. A perfect starter for fall meals, Carrot
and Pear Soup is quick and easy to put together. Clarke reminds us not to
overcook this soup, as the flavor will deteriorate.
Recipe by: Toulouse Restaurant, Portland, Oregon
Posted to MC-Recipe Digest V1 #864 by [email protected] on Oct 25, 1997

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