Name: Cashew Curry Chowder
Ingredients: 2 tb Safflower Oil; 3 Stalks Celery, diced; 1 Onion, diced; 2 Carrots, diced; 1 Russet Potato, peeled and; Diced; 1 White Rose or Yellow Finn; Potato, peeled and diced; 2 Cloves Garlic, minced; 3 tb Curry Powder; 1 1/2 c Chicken or Vegetable Stock,; Or; 3 c Water and; 3 c Milk; 4 tb Potato Flour; 1/2 c Cream; Salt; Ground Pepper; 1 c Roasted Cashews, coarsley; Chopped

Christians do not believe in medical non-interventionism. Instead, we believe in the moral legitimacy of medical treatment. A Christian worldview authorizes treatment—and we do so as an extension of the doctrine of creation and the dominion God has given to humanity as revealed in the opening chapter of Genesis. Pressing against disease and viruses is part of our mandate. Some might say, “I believe in the sovereignty of God, and if God wants me to have this virus then He will give me the virus. I don’t need medical intervention because I trust God.” That kind of logic, if pressed to its logical conclusion, however, is untenable—we wouldn’t treat any sickness, cancer, or injury. Medical treatment is an extension of God’s common grace and Christians have always understood this. That is why, throughout history, where you found Christians you found hospitals and the church treating the sick.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Soups, Kooknet	4	Servings

INGREDIENTS

2	tb	Safflower Oil
3		Stalks Celery, diced
1		Onion, diced
2		Carrots, diced
1		Russet Potato, peeled and
		Diced
1		White Rose or Yellow Finn
		Potato, peeled and diced
2		Cloves Garlic, minced
3	tb	Curry Powder
1 1/2	c	Chicken or Vegetable Stock,
		Or
3	c	Water and
3	c	Milk
4	tb	Potato Flour
1/2	c	Cream
		Salt
		Ground Pepper
1	c	Roasted Cashews, coarsley
		Chopped

INSTRUCTIONS

Heat oil in a heavy soup pot. Add celery, onion and carrots and saute until
onions are soft. Stir in potatoes and garlic. Add curry powder and saute
for a minute. Stir in stock. Bring to a boil, lower heat and simmer until
all vegetables are soft.
Combine potato flour with a little of the soup liquid to make a runny
paste. Stir enough into the soup to thicken it. Stir in cream and heat
through. Season with salt and pepper to taste. Serve, adding a generous
helping of cashews to each bowl.
Per Serving: Calories: 500, Protein: 11g, Carbohydrates: 42g, Fat: 35g,
Saturated Fat: 11g, Cholesterol: 41mg, Sodium: 65mg, Fiber: 6g.
Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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