Name: Celery Root Bisque
Ingredients: 1/2 lb Celery root (sometimes called celeriac); 2 lg Shallots; 1 Celery rib; 1 1/2 tb Butter; 2 1/2 c Water; 2 ts Fresh lemon juice; or to taste; 2 sl Dark brown bread; crusts removed; 2 tb Olive oil; 1/4 c Chilled heavy cream if desired

So parents, where are your teenagers with the Lord? I am not asking if they come to church or even profess Jesus. The demons believe in Jesus and thousands of unbelievers will be attending churches all over America this morning. I am asking you where is there heart with the Lord? Do they have an interest to read their Bibles? Are they engaged in a ministry at the church? Are they reading any Christian literature or listening to any Christian music? Are they posting anything about their faith on social media? Have they memorized Scripture lately? Do they enjoy being with other Christian teens? Would they come to church without your prodding? Are they telling any of their friends about the Savior? As Jesus said, the fruit reveals the nature of the tree. Based on the fruit, is Jesus Christ really number one in their lives?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

1/2	lb	Celery root (sometimes called celeriac)
2	lg	Shallots
1		Celery rib
1 1/2	tb	Butter
2 1/2	c	Water
2	ts	Fresh lemon juice; or to taste
2	sl	Dark brown bread; crusts removed
2	tb	Olive oil
1/4	c	Chilled heavy cream if desired

INSTRUCTIONS

GARNISH
With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly
slice shallots and chop celery ribs.
In heavy saucepan cook vegetables in butter with salt and pepper to taste
over moderately high heat, stirring, until golden, about 6 minutes. Add
water and boil, uncovered, until celery root is very tender, about 15
minutes.
In a blender puree mixture in batches (use caution when blending hot
liquids) until smooth, transferring to a large saucepan. Stir in lemon
juice and, if necessary, more water to reach desired consistency. Season
soup with salt and pepper. Keep warm.
Cut bread into cubes, or if available, use a cookie cutter to create
different shapes. Heat oil in a small saute pan. Fry up croutons until
golden and drain on a paper towel lined plate.
In a bowl whisk cream just until stiff peaks form.
Serve bisque topped with croutons and a dollop of whipped cream.
Yield: 3 cups
Recipe by: Cooking Live Show #CL8996
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

A Message from our Provider:

“You can spurn God’s love for only so long”