Name: Cream of Tomato Soup
Ingredients: 4 tb Unsalted butter; 1/2 c Chopped onion; 1/2 c Chopped celery; 1 Carrot, finely chopped; 1 cn (35 oz) whole plum tomatoes, chopped; reserve juices; 4 Fresh basil leaves; Salt and freshly ground pepper, to taste; 1 c Heavy cream; Croutons (optional)

Gratitude is a handmaiden of contentment. An ever-growing attitude of gratitude will certainly make us more content since we will be focusing more on what we do have, both spiritually and materially, than on what we do not have. But contentment is more than focusing on what we have. It is focusing on the fact that all we do have; we have by the grace of God. We do not deserve anything we have, materially or spiritually. It is all by His grace.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Soups, Vegetables	6	Servings

INGREDIENTS

4	tb	Unsalted butter
1/2	c	Chopped onion
1/2	c	Chopped celery
1		Carrot, finely chopped
1	cn	(35 oz) whole plum tomatoes, chopped; reserve juices
4		Fresh basil leaves
		Salt and freshly ground pepper, to taste
1	c	Heavy cream
		Croutons (optional)

INSTRUCTIONS

Melt the butter in a large pot over medium heat.  Cook the onion, celery,
and carrot, stirring occasionally, until onion is soft and translucent.
Add the tomatoes, basil, salt, and pepper.  Cook for 15 minutes.
Puree the soup in bathes in a food processor or blender.  Return soup to
the pot, stir in the cream, and warm through over low heat. Garnish soup
with croutons if desired.   Serves: 6 to 8  Typed in MMFormat by
cjhartlin@msn.com  Source: Cookbook Digest Sep/Oct 97.
Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin"
<CJHARTLIN@classic.msn.com> on Sep 30, 97

A Message from our Provider:

“You’ve achieved nothing until you find God”