Name: Cold Pepper Soup
Ingredients: 3 tb Olive oil; 3 tb Unsalted butter; 5 Sweet red peppers, chopped; 1 md Onion, minced; 3 Stalks celery, chopped; 1 1/2 qt Veg. stock; Salt to taste; Cayenne pepper to taste; 3 tb Lemon juice; Parsley sprigs for garnish

If we are focused on rule keeping, if we are focused on earning God's acceptance through our efforts, if we are focused on trying to meet the convictions and standards of others, God becomes a gloomy killjoy and the vibrant relationship we desire with Him becomes dull, distant and difficult to bear. As we spin the plates of legalism, our Christian walk increasingly becomes a burden with the continual addition of another plate. And to keep the plates spinning, we'll focus more on the plates, our legalistic rulebook, than our intimate and exciting and joyful walk with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

3	tb	Olive oil
3	tb	Unsalted butter
5		Sweet red peppers, chopped
1	md	Onion, minced
3		Stalks celery, chopped
1 1/2	qt	Veg. stock
		Salt to taste
		Cayenne pepper to taste
3	tb	Lemon juice
		Parsley sprigs for garnish

INSTRUCTIONS

(Chill extremely well; very refreshing and beautiful; please try to get
peppers that are tasty; some of the imported ones are pretty but tasteless)
Heat oil and butter in saucepan over low heat. Add peppers, onion and
celery. Cook, stirring often, until onion is soft but not browned. Add
broth, salt and cayenne. Bring to a boil. Cover. Simmer 20 min. Cool
slightly.
Place vegetable solids in food processor. Puree until smooth. Return
mixture to broth. Adjust seasonings. Chill until ready to serve, then stir
in the lemon juice. Garnish with parsley.
Posted to JEWISH-FOOD digest V97 #023 by Mark Cohen or Donna Himelfarb
<mark.cohen@relex.com> on Jan 21, 1997.

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