Name: Chicken & Green Chili Soup W/cilantro Cr
Ingredients: 1/2 lb Butter; 3/4 c Flour; 1/2 bn Celery; coarsely chopped; 2 lg Onions; coarsely chopped; 2 c Mild green chilies; diced; 6 Cloves garlic; crushed with the side of a knife blade; 1 ga Chicken stock; preferably homemade; heated; 2 c Cooked & cubed chicken meat or more to suit taste; Plenty of the following seasonings: ground cumin; white pepper; salt & pepper, oregano; chopped parsley; 3/4 c Sour cream; 1 bn Cilantro; 1/4 ts White pepper; 1/4 ts Salt; 1/2 ts Ground cumin

We have the mistaken notion that evangelism is a choreographed set of ideas well laid out, perfectly transitioned and flawlessly presented. Forget it. It’s not this way. Many of us have tried this with frustration. It is much better to think of evangelism the way the Bible does – “sowing the seed” in any way you can. Any of us can do that. Ever seen a weed grow in an otherwise barren parking lot? Somehow the seed got there and flourished. The simple word in the right place, or the tract well-placed might be the means God uses. Well-oiled presentations frustrate because there is no room for serious questions and discussion on the one hand, and it rules out the less verbal among us, on the other. Rejoice over even the smallest of advances! You are sowing the seed.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soup	12	Servings

INGREDIENTS

1/2	lb	Butter
3/4	c	Flour
1/2	bn	Celery; coarsely chopped
2	lg	Onions; coarsely chopped
2	c	Mild green chilies; diced
6		Cloves garlic; crushed with the side of a knife blade
1	ga	Chicken stock; preferably homemade; heated
2	c	Cooked & cubed chicken meat or more to suit taste
		Plenty of the following seasonings: ground cumin; white pepper; salt & pepper, oregano; chopped parsley
3/4	c	Sour cream
1	bn	Cilantro
1/4	ts	White pepper
1/4	ts	Salt
1/2	ts	Ground cumin

INSTRUCTIONS

CILANTRO CREAM
From:    Laura Hunter <LHunter722@AOL.COM>
Date:    Wed, 31 Jul 1996 12:02:20 -0400
In a large stockpot saute all vegetables in butter for about 10 minutes of
until wilted.  Add flour to make a roux, then add hot chicken stock and
remaining ingredients and simmer for about 10 minutes.  Garnish with
chopped sacllions and cilantro cream (recipe follows).
Cilantro Cream: Put all ingredients in a blender and blend until smooth.
Put cream in a squeeze bottle and decorate soup.  Makes about 1 cup.
*  This soup is spicy.  Since he doesn't list the amounts of seasonings to
put in the soup, my quess is that there is more of the cumin and peppers
added than the remaining ingredients. You know how chefs can be...they
don't usually follow a recipe in a cookbook! Hope you enjoy this soup as
much as I do!
EAT-L Digest 30 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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