Name: Chilled Yellow Pepper And Scallion Buttermilk Soup
Ingredients: 3 bn Scallions; 3 lg Yellow bell peppers; (about 1 1/2; ; pounds), chopped; 1 tb Vegetable oil; 3 c Water; 2 c Buttermilk

What is the best safe-guard against false teaching? Beyond all doubt the regular study of the word of God, with prayer for the teaching of the Holy Spirit. The Bible was given to be a lamp to our feet and a light to our path (Psalm. 119:105). The man who reads it aright will never be allowed greatly to err. It is neglect of the Bible which makes so many a prey to the first false teacher whom they hear. They would have us believe that "they are not learned, and do not pretend to have decided opinions." The plain truth is that they are lazy and idle about reading the Bible, and do not like the trouble of thinking for themselves. Nothing supplies false prophets with followers so much as spiritual sloth under a cloak of humility.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		September 1	1	servings

INGREDIENTS

3	bn	Scallions
3	lg	Yellow bell peppers; (about 1 1/2
		; pounds), chopped
1	tb	Vegetable oil
3	c	Water
2	c	Buttermilk

INSTRUCTIONS

Chop white and pale green parts of scallions and slice greens thin.
In a large heavy saucepan cook chopped scallions and bell peppers in
oil over moderately low heat, stirring occasionally, until softened.
Add water and simmer 15 minutes, or until peppers are tender.
In a blender puree mixture and in a bowl stir together puree,
buttermilk, scallion greens, and salt and pepper to taste. Chill
soup, covered. Soup may be made 1 day ahead and chilled, covered.
Makes about 6 cups.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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